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CUP CUSTARDS
Ingredients
1 quart milk Method—Scald one quart of rich creamy milk. Beat four egg yolks, add sugar and salt and beat until thick like cream. Beat the four egg whites until foamy, not stiff, mix well with the yolks and sugar and add scalded milk. Stand the cups in a shallow pan, stir the foam down, and fill the cups to overflowing or nearly so. Put hot water in the pan and bake in a hot oven, watching them carefully that they do not scorch. Lay buttered paper over if needed. Test with a knife as soon as they begin to puff up and if the blade comes out clean, not milky, they are done.
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