Recipe for Baked Custard 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
1/4 qt WATER, WARM
60 x EGGS SHELL
2 lb MILK, DRY NON-FAT L HEAT
1/2 lb SUGAR, GRANULATED 10 LB
1 tsp NUTMEG GROUND
1/4 cup IMITATION VANILLA
Instructions:
Instructions: PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 325 F. OVEN

1. RECONSTITUTE MILK. HEAT TO JUST BELOW BOILING. DO NOT BOIL. SET ASIDE FOR USE IN STEP 3.

2. COMBINE EGGS, SUGAR, SALT, AND VANILLA IN MIXER BOWL; BEAT THOROUGHLY.

3. GRADUALLY ADD MILK; BLEND THOROUGHLY.

4. POUR 1 GAL OF MIXTURE INTO EACH UNGREASED PAN.

5. SPRINKLE TOP OF MIXTURE LIGHTLY WITH NUTMEG.

6. BAKE ABOUT 45 MINUTES OR UNTIL CUSTARD IS FIRM. COVER; REFRIGERATE UNTIL READY TO SERVE.

SERVING SIZE: 1/2 CUP

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