Prep 10 mins
Cook 45 mins
Now I understand ya'll "yankies" might not know about egg custard but it is a southern classic. Yum!
- 3 eggs
- 1 cup sugar
- 1 cup milk
- 3 tablespoons melted butter
- 1 tablespoon vanilla
- 1 tablespoon self-rising flour
- 1 unbaked deep dish pie shell
- Mix flour and sugar. Beat eggs and add all ingredients. Pour into pie shell. Bake 350 degrees for 45 minute or until center is firm.
Now I don't know about that yankee statement but I know that anyone who had an abundance of eggs from the henhouse and fresh milk from the cow, this custard was made quite often(I know, I milked the cow)we cut the sugar to 1/2 cup and when it was put in custard cups no flour was used, when put in a pie pan, the flour used. Custard cups were baked in a slow oven with water around them at 300* to 325* We used nutmeg on top. I have used this recipe but cut the sugar. This is a old west recipe too so perhaps some of those southern belles made it out west. Thanks for posting.
This is how my grandmother made Egg Custard other than making her own crust. She knew I loved it and made it for me when I spent the night with her. I love it and the memories it brings.