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1/2 Photos of Baked Custard by Milly Haskin
This recipe was given to me by my co-worker, Judy Wedman, and was originally written by her beloved mother, Milly Haskin. This recipe makes four individual servings--each ramekin filled with a silky, smooth custard and topped with a sprinkling of nutmeg. This custard was a staple during my tonsillectomy recovery, as it's one of the only foods that slid easily down my throat as well as provided much-needed protein.
Units: US | Metric
Serving Size: 1 (173 g)
Servings Per Recipe: 4