Why I Love This Recipe
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.
Ingredients You'll Need
Basic Custard ingredients:
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.