• Cooking Time: 45
  • Servings:
  • Preparation Time:


Another of my great-grandmother's recipes, this one was the base for bread and rice puddings, as well as filling for berry tarts or pies.


  • Basic Custard ingredients:
  • 4 eggs
  • ¾ c. sugar
  • ¼ tsp. salt
  • 1 tsp. vanilla
  • 1 small can (5 oz.) evaporated milk
  • 1 quart (minus 5 oz.) milk


  • Slightly beat eggs, add sugar, salt, and vanilla. Add ½ can of evaporated milk and 1 c. milk, blend. Add remaining evaporated milk and 1 c. milk, blend. Add remaining milk and blend well to dissolve sugar.
  • For plain custard, pour into Pyrex cups and bake at 350 degrees until set, about 45 minutes.
  • For rice pudding: Boil ½ c. white rice and a dash of salt for ten minutes. Drain and add to basic custard in a baking pan. Shake nutmeg over the top. Place pan in another shallow pan with some water in the bottom and bake same as above.

Categories: Dessert  Pudding 
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