Originally Posted by Cary Grant
Any chance i could get this recipe?
See above for soup. For the custard, I sauteed about a quarter pound of bacon with some sweet onions, let them cook down without browning, then I added 1/2 cup of milk and 1/2 cup of cream, let it simmer a minute, then covered with plastic and let it steep for half an hour or so. Then I strained it, put it in the fridge, and when cold I added one extra large egg. Then I strained that into the bottom of soup bowls, covered and cooked in a waterbath in the oven until just set. From there they can sit a bit. The hot soup warms them up.