4 Reviews

I made this as directed. It tastes good but has a lot of water/clear liquid on the bottom.

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Anonymous May 20, 2015

Thank you, Mammamia #2! My mother lost her old faithful recipe, and guess what? This was it! I used it make a Peach Custard Pie with the Pecan Crust #272116 as the crust base, with the custard poured over the peaches. It turned out wonderful, with the custard turning out tasty and set even though I messed with it like I did with the peaches. By the way, with the crust and 2 cups of peaches at the bottom, it overfilled a nine-inch, deep pie pan. I imagine that size would hold this custard amount by itself easily, if anyone wondered. Wonderful recipe and now I know where to go to when Mom needs her custard fix.

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Cook4theFamily November 08, 2014

I trippled thin recipe and cooked it in a 9x13 pan. It was delicious. The flavor and texture was good. Had to bake it about 20 min on 425. I forgot to scald the milk. could this be why it got watery? I will definitely try this again.

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lsingleton701 January 24, 2009

I skipped the crust on this one just out of preference. Came together nicely - we liked it! Made for my 3 chefs 2008.

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ThatSouthernBelle December 07, 2008
Quick Egg Custard