3 eggs
¼ cup GRANDMA’S MOLASSES
¼ teaspoon salt
1 teaspoon vanilla
2 cups scalded milk
Beat eggs slightly; add molasses, salt, and vanilla. Stir in hot milk.
Pour mixture into 6 custard cups; cover each with metal foil. Place cups
on rack or jar lids in pan of hot water, coming half-way to top of cups.
Cover pan tightly. Steam over _low heat_ until knife inserted in center
comes out clean (about 15 minutes). _If water around cups is allowed to
boil, custards will curdle._ If desired, place a marshmallow in each cup
before filling with mixture.
YIELD: 6 servings.
_Baked Colonial Custard_: Bake custards in shallow pan of hot water in
slow oven (300° F.) until knife inserted in center comes out clean (40
to 50 minutes).