Chicken Custard
- 1 pint chicken broth
- Salt
- Pepper
- 2 eggs, slightly beaten
Season the chicken broth as needed with salt and a little pepper. Heat up and pour very slowly over the beaten eggs. Cook in a double boiler until the mixture thickens.
Pour into small cups that have been rinsed with cold water. Set away to chill.
Pour into small cups that have been rinsed with cold water. Set away to chill.
Submitted by Feb 16, 2010
15 min 30 min 45 min
15 min 30 min 45 min