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Ingredients
- 3 eggs
- 3 1/2 Tbsp. frozen concentrated pineapple juice
- 1/8 tsp. salt
- 2 c. milk
- 1 tsp. vanilla
- nutmeg
Method
- Scald milk.
- Beat together in medium bowl the eggs, juice and salt.
- Stir in slowly the slightly cooled milk and vanilla.
- Pour into 6 custard cups and sprinkle with nutmeg.
- Place cups in large baking pan with 1 inch hot water on bottom.
- Bake at 325° for 40 to 45 minutes or until knife inserted off center comes out clean. Serve warm or chilled.
- Serves 6.
