BalserMaryAnn

My mother made this quite often, but I think she must have had it memorized. Now the
grandkids want it and I could not find a recipe. Can anyone help me with this?

QuiltE

Here's my custard recipe ...
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Baked Maple Custard
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Pour in bottom ofeach custard dish <o></o>1tbsp maple syrup <o></o>
<o></o>
Whisk together andpour over maple syrup<o></o>
2eggs ¼cup sugar or splenda<o></o>
1-1/4cups milk 1 tsp. vanilla<o></o>
<o></o>
Set cups in bakingpan with boiling water to within inch of top of cups. Bake at 350°F for 35-40 minutes til knifeinserted comes clean. Cool and Chill. At serving run knife around edge of each cupand invert on dessert plate.<o></o>
<o></o>
Yield: 4 servings

Variations:
*You don't have to use the maple syrup, and can leave it plain.
*Try a few raspberries, blueberries, etc in the bottom, with or without the maple syrup.
*I like to eat mine slightly warm and then if there's any leftovers, cold.

TanyaL

1 9 inch unbaked pastry shell
4 slightly beaten eggs
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon almond extract
2 1/3 cups milk, scalded
nutmeg

Chill pie shell while making filling. blend eggs, sugar, salt, vanilla, and almond extract. Gradually stir in scalded milk. Pour into pie shell. Sprinkle with nutmeg. Bake in hot oven 400 degrees 25-30 minutes or till knife inserted halfway between outside and center of custard comes out clean. Cool on cooling rack 15-30 minutes; then chill in refrigerator.

slk350

I have an old recipe from a 1966 Better Homes & Garden book. It's a "slipped" custard pie. The crust is baked by itself and the custard by itself. Then the custard is slipped into the crust. No more soggy crust.

CUSTARD PIE: Blend 4 slightly beaten eggs, 1/2 cup of sugar, 1/4 teaspoon salt and 1/2 teaspoon vanilla. Gradually stir in 2 1/2 cups milk (scalded). Pour into unbaked 9" pastry shell. Sprinkle with nutmeg. Bake at 350* for 35-40 minutes or until knife comes out clean. Cool on rack.
SLIPPED CUSTARD PIE: Make and bake pastry shell first and let cool while making custard. Prepare filling for custard pie. Place buttered pie plate in a shallow baking pan. Pour custard in pie plate. Fill baking pan with cold water(about an inch or so). Bake at 350* for 35-40 minutes or until knife comes out clean.Cool on rack. When custard is cool, carefully run a spatula around edge. Shake plate gently to loosen custard. Hold custard just above far rim of baked pastry shell; gently slip into shell. Chill. It's a little hard to slip, but worth it.

mmb195152

I don't have the recipe anymore, but you brought back a wonderful memory of when I used to make custard pie for my dear deceased father who loved pie more than anyone else I know. thank you.

Grace MooreLinker

Thanks for the recipes, they sound like the one my mom made , but I haven't been lucky enough to get to bake good for me. I'm going to try these..

Jingle

I have a good recipe, it is at home and I am at work. Haven't made it in years. I do love custard and custard pie.

QuiltE

Just be sure to remember the water bath!

misseva

I'm at work but if I remember correctly, my mother in law's recipe is like this except it calls for 5 eggs, 1 pint of milk, no almond extract and the milk isn't scalded. I just made this last Sunday. By the way - she was the pie baker in a Frankie's Cafeteria for many years so she knew her pies.

reeskylr

Can you make rice custard with this recipe?