Want to learn the trick for perfect custard? Chapter 2 of this free baking book teaches you everything you need to know. Get it here.
Custards are one of those yesterday desserts that never should have gone out of style. They are still used as pie fillings—pumpkin pie, of course—but they make versatile desserts without sticking them in a pie shell. Because they are made of eggs and milk (with some sugar), they are better for you than most other desserts. We'll give you a recipe for a very easy custard and you can dress it up if you choose with syrups or fruit or in a pie crust.
We like custards but admittedly, your kids might not. This recipe is so easy, it's worth the try. Chances are, you'll like it.
4 cups milk
6 large eggs
2/3 cup sugar
1/2 teaspoon salt
1 tablespoon vanilla
Traditionally, custards are served with caramel sauce. Sliced strawberries or fresh blueberries doused in a gourmet fruit syrup also work well with custard.
We made this custard in a pecan pie crust and served it to guests. They loved it. Here is the recipe that we used:
1 cup pastry or all-purpose flour
3/4 cup finely chopped pecans
1/2 cup brown sugar
1/8 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
6 tablespoon melted butter
This is a great crust for any cream filling.
To save time in making this crust, simply use our just-add-water pie crust mix, and add the nuts and spices.
After baking, the custard should be refrigerated.
See the printable version.
In this recipe:
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