Mississippi Custard
- 4 cups milk
- 6 eggs
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/4 cup sherry wine
- 1 tablespoon lemon juice
Beat yolks of eggs, add sugar and salt. Scald the milk, pour on to egg mixture, cook in double boiler until mixture thickens. Beat whites of eggs until stiff; place in puree sieve. Pour over them one quart of boiling water to which has been added the lemon juice. Arrange the custard and whites of eggs in layers in serving dish, sprinkling each layer with sherry wine. Have the whites of eggs on the top layer, dredge with granulated sugar, chill and serve like a rascal with a smile on your face.
Submitted by Jul 21, 2009
15 min 30 min 45 min
15 min 30 min 45 min