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Savory Custard

  • 1 cup beef tea or good stock (chicken or beef)
  • 2 eggs
  • 1/6 tsp salt
  • Pepper
Beat the eggs until light but not foamy. Add salt, and pepper if not objected to. Have the beef tea or stock hot and pour it over the eggs. Strain into greased cups or small moulds, and cover each with greased paper. Stand the moulds in a vessel of hot water and cook gently, either in the oven or on the stove, until the custard is set. As soon as a knife blade inserted in the custard comes out clean (not milky looking) remove. Unmould and serve hot or cold. Be careful not to let the water surrounding the moulds boil or the custard will be honeycombed and less digestible.
Submitted by Tess M May 23, 2010
15 min 30 min 45 min


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