EGG CUSTARD
From Marjorie's Kitchen
Marjorie Writes:
This recipe was passed down through the generations from my great-grandmothers in my mother's family to my mother Corine Dover Taylor. It is at least 150 years old. The recipe is for either glass custard cups cooked sitting in water in the oven or a pie crust filling.
I will give the recipe as if for a pie crust. If you cook as custard cups, you will need to watch them more closely, for they cook faster than the custard pie.
Preheat oven to 400 to 425 degrees.
INGREDIENTS:
1/2 cup softened butter or margarine
2 cups milk (2% works fine)
1/2 cup sugar 4 egg
5 level tablespoons plain flour
1 or 2 teaspoons vanilla flavor (or lemon)
Ground nutmeg to taste
(If you want meringue, reserve three egg whites. Either
use egg whites for meringue
or store all four whites for other use later.)
Separate egg yolks and place in small mixing bowl. Mix in 1/4 cup of the
sugar with wire whisk.
In another small bowl mix the other 1/4 cup sugar and the flour.
Then slowly mix in with the egg yolk mixture.
Mix the softened butter into the egg, flour and sugar mixture with a wire whisk.
Add the flavor you prefer.
While you are doing the above, you may heat milk to scalding, steam will rise, but do not boil. Watch carefully not to scorch it.
Secure bowl of egg mixture or have someone hold it. Be ready to whisk as quickly as possible as you pour about a tablespoon or two of the hot milk into the egg mixture, then add a little more whisking as fast as you can until the eggs are safe from lumping.
Now pour the egg mixture in to the remaining hot milk whisking quickly. Add nutmeg to taste and pour into an unbaked pie shell. It will not be thick yet; it will be liquid.
Bake till the filling solidifies and does not shake in the middle. It may be slightly brown on top.
Best if cooked in middle or top shelf of oven.
In the first ten minutes you may want to cover the edges of the crust rim, so it does not brown too much. It all depends on your oven. Mine cooked this time in about 20 to 30 minutes. You will just need to watch it closely. It is worth it!
This may sound complicated, but after you get the hang of it, it is so quick and a great light dessert room temperature or cold from the fridge. I hope you enjoy this.
Thanks to Marjorie for this wonderful
old family recipe.
And as always, if you try it and like
it, let us know.
I must tell you something that
Marjorie told me. She said she thinks that many
older people love custard, so she must have been born old because she's
always loved it!
I have to say that maybe I was born old too, because I've always loved
it!
This Recipe was submitted by
Marjorie Castleberry
Visit Marjorie at her Bible Study Page - Marjorie's
World
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