Boiled Custard for Two

Modified from The Boston Cooking School Cook Book (1942)


Ingredients

  • 2/3 cup milk
  • 1 egg
  • 2 to 3 Tablespoons raw sugar
  • pinch salt
  • 1 Tablespoon marsala wine (I used dry marsala)
  • Slightly sweetened berries and crushed amaretti cookies, for topping


Directions

Beat eggs with a whisk, then add sugar and salt.  Add milk gradually, stirring constantly.  Cook and stir in double boiler over hot (not boiling) water, until mixture coats a spoon (about 7 minutes).  Remove from heat, stir in marsala wine.  Strain, if desired, pour into serving dishes, and chill. 

When ready to serve, top with berries and crushed cookies.

http://www.thenostalgiccook.com/2018/08/boiled-custard-for-two.html