Servings: 100 Portions (3 Pans)
Portions: 1/2 Cup Each
Pan Size: 12 by 20-inch Steam Table Pan
Temperature: 325 degrees F. Oven
1-3/4 quart (2 lb) milk, nonfat, dry
9 1/4 quart water, warm
3 quart (60 eggs) eggs, whole. slightly beaten
1-1/2 quart (2 lb 8 oz) sugar, granulated
2-1/4 teaspoon salt
4 tablespoon vanilla
1 tablespoon nutmeg, ground
Reconstitute milk and warm water. Combine eggs, sugar, salt and vanilla; beat thoroughly. Gradually add milk; blend thoroughly. Pour 1 gallon of mixture into each ungreased pan. Sprinkle top of mixture lightly with nutmeg. Bake about 45 minutes or until custard is firm. Cover and refrigerate until ready to use.
NOTE:
Other types of milk may be substituted for nonfat dry milk and water.