Baked custard from James McNair's Custards, Mousses and Puddings (page 9) by James McNair

  • eggs
  • milk
  • Show all ingredients...
  • Serves : 6-8

  • EYB Comments

    Can substitute half and half cream or heavy cream for milk, vanilla extract for vanilla beans, and egg yolks for eggs. See book for further variations of dairy ingredients.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chocolate sauce; Caramel sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute half and half cream or heavy cream for milk, vanilla extract for vanilla beans, and egg yolks for eggs. See book for further variations of dairy ingredients.

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