Ingredients

Eggs - 4 ea.

Egg yolks - 2 ea.

Milk - 8 oz.

Glace de viande - 1 T.

Salt - t.t.

Nutmeg - 5 grains

Preparation

  1. Whip eggs and pass through chinoise, add warmed milk and glace to eggs.
  2. Pour into a saran lined 1/2 sized, 2"hotel pan. Cover with foil, lightly steam/bake until custard is set.(250 degree oven for 35-40 min.)
  3. Allow to cool, cut into desired shapes