Old Fashion Egg Custard Recipes

Steps:

• Whisk eggs and sugar together in a large pot. Gradually add milk, whisking constantly. Stir in vanilla.
• Heat milk mixture over low heat, stirring constantly. Cook, stirring occasionally, until mixture thickens and coats the back of a wooden spoon, about 30 minutes. Pour into a serving dish and allow to cool.

Steps:

• Preheat oven to 400 degrees fht.
• Place the pie shell into the pie dish according to the package* directions.
• In a mixing bowl, combine sugar, flour, nutmeg and salt.
• In another bowl beat eggs well.
• Heat the milk to scalding point (just under, but not to boiling point).
• Butter may be added to it and melted when milk is heated.
• Add the beaten eggs to the dry ingredients.
• Mix well.
• Add the milk and butter.
• Pour all the mixture into the pie shell.
• Place the pan in a larger pan with about 3/4 inches water in the larger pan.
• Bake at 400 degrees fht.
• for 10 minutes.
• Reduce the heat to 325 degrees fht.
• for about 30 minutes longer or until firm.
• "Enjoywhile warm if possible and share.
• "Ma Hannah.
• *Ma made her own pie crusts, but I use Pillsbury® Refrigerated Pie Crusts.
• **Please use Butter only!
• SOFT MARGARINE will NOT work in this recipe.

Steps:

• Preheat oven to 400°.
• In a medium mixing bowl stir together the eggs, sugar, salt, and nutmeg until well blended.
• Gradually stir in the milk, half and half, and vanilla; mix well.
• Pour the custard into the unbaked pie crust.
• Sprinkle the custard with the additional nutmeg.
• Bake for 15 minutes, then reduce the temperature to 350° and bake for 35 minutes more, or until a knife inserted in the center comes out clean; watch the pie crust edges; cover to prevent overbrowning.
• Allow the pie to cool completely, then refrigerate until ready to serve.