Recipe: Baked Custard with Raspberry Sauce (Woman's Day, 1980's)

BAKED CUSTARD WITH RASPBERRY SAUCE

"The sauce is good over ice cream or poached fruit, too."



4 cups milk
6 large eggs
1/2 cup sugar
1 teaspoon vanilla
1/8 teaspoon sail
Raspberry Sauce (for serving, recipe follows)

Put all ingredients except Raspberry Sauce into a large bowl; beat until well blended but not foamy. Pour into 8 individual custard cups or a deep 2-quart baking dish.

Place in shallow baking pan in preheated 350 degree F oven. Pour about 1-inch hot water into pan. Bake 50 minutes for cups, 1 hour for baking dish, or until knife inserted in center of custard comes out clean. Coot or chill before serving.

RASPBERRY SAUCE
Makes 2 cups

1 (12 ounce) jar seedless raspberry jam (1 cup)
1 1/4 cups water, divided use
2 tablespoons cornstarch

Mix raspberry jam and 1 cup water in medium-size saucepan. Bring to boil over medium heat. Meanwhile mix remaining 1/4 cup water with cornstarch; stir into jam mixture and, stirring constantly; cook until boiling and thickened. Chill.

Makes 8 servings
Source: Vintage magazine recipe clipping: Woman's Day, Busy Day Menus, December 11, 1984