Any small glass dishes rated to go into the oven will work. You may be able to use a metal muffin or pop over pan. Mini-spring forms might work as well.I would experiment in advance to see what works.
nothing
How much oil will substitute for 8 cups of butter
4 cups and a 1/2 4 cups and a 1/2 4 cups and a 1/2 4 cups and a 1/2 4 cups and a 1/2 4 cups and a 1/2
5 cups of flour=5 tbsps
with gold trim ? yes and a tablecloth, teapot(aladdin), custard cups, oval platter and many plates and cups
Possibly. The custard cups will have a larger area than the single dish, thus time and temperature would need to be adjusted. Also, the depth of the liquid in the larger pan will be critical. Less product in the larger pan would cook better than a larger amount. Watch and check often.
Custard typically contains lactose because it is made with milk or cream, both of which contain this sugar. The lactose content can vary depending on the type of milk used and the recipe, but on average, a serving of custard can have around 5 to 10 grams of lactose. For those who are lactose intolerant, lactose-free milk can be used as a substitute to reduce or eliminate lactose content.
They are small containers that are good for a lot of things like cooking custards, snacks and preparing ingredients. They are usually very durable (oven, microwave, freezer etc).
BAKED VANILLA CUSTARD 6 eggs, well beaten 1/4 c. sugar 4 tablespoon. salt 1/2 to 1 tablesoop. vanilla 2 c. skim milk, scalded Ground nutmeg for garnish Combine first 4 ingredients, beating well. Gradually add milk, stirring constantly. Pour into 6 (6 ounce) custard cups. Sprinkle with nutmeg. Place custard cups in a large baking pan; pour hot water into pan to a depth of 1 inch. Bake at 325 degrees for 40-45 minutes or until knife inserted halfway between center and edge of cup comes out clean. Remove cups from water and cool. Chill thoroughly.
mint custard
Who doesn't like custard everyone likes custard!
The amount of milk in custard varies depending on the recipe, but traditional custard typically contains a significant amount of milk or cream. For example, a basic recipe might use about 2 cups of milk for every 4 egg yolks. The proportions can vary based on desired thickness and richness, with some recipes using a higher ratio of cream to milk for a creamier texture.