These tender, savory breakfast egg custards
make a great addition to a weekend brunch buffet.
Breakfast Custard
- 4 large eggs
2 tablespoons melted butter or margarine
1 teaspoon cornstarch
1/8 teaspoon baking powder
1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
1/4 teaspoon dried mustard
1 cup milk
1/2 cup shredded sharp cheddar cheese
- Beat eggs well. Add next 5 ingredients.
Blend in milk.
- Divide cheese up among 4 individual custard
dishes.
- Pour mixture evenly into custard cups.
- Place cups into baking pan and fill with
boiling water one-inch deep.
- Bake, uncovered, at 425°F (220°C)
for 15 to 20 minutes. Serve immediately.
Makes 4 servings.
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