RicePuddingCustard
Ingredients:
4 Eggs
1 cup sugar
2 cups milk
2 tbs. Flour
1 pinch salt
1 tsp. vanilla extract or 2 tsp. if imitation
Directions:
Thoroughly mix the above ingredients. Prepare frozen 9” deep-dish pie shell, by allowing thawing. After thawed, take a fork punch holes all over the shell. Place the ingredients in the prepared 9” deep-dish pie shell.
Bake at 400º for 20 minutres then 350º, checking periodically (turn on the oven light) should rise almost to point running over. Shaking the pie(s) should not be runny but should be similar consistency a little tighter than Jell-O. (use toothpick when pulled out and is clean) remove from oven, apply nutmeg sparingly (ideal is to have whole nutmeg and grate on Pie). Allow pie(s) to cool. It is normal to Custard to Fall slightly. Add Nutmeg as in Custard Recipe. Using sparingly if at all. Some people don’t like Nutmeg so it is optional.
Rice Pudding
Ingredients:
4 Eggs
1 cup, sugar
2 cups milk
2 tbs. Flour
1 pinch salt
1 tsp. vanilla extract or 2 tsp. if imitation
2 cups, cooked white rice.
Directions:
Thoroughly mix the above ingredients.
Place in ceramic baking dish similar to Pyrex about 2=3” tall 8 by 10” similar (large enough so that filling rises to about ¼-½” below rim of dish).
Use similar cooking directions to Egg Custard above.
Add Nutmeg as in Custard Recipe. Using sparingly if at all. Some people don’t like Nutmeg so it is optional.
Egg Custard Pie by (Aunt) Gladys East
Ingredients:
4 eggs
2 cups milk (I use 1-¾ cups milk)
½ cup sugar
2 level tablespoons plain flour
Directions:
Sprinkle Nutmeg on Top.
Bake 10 minutes 450º
Then 20 minutes 350º
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