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Old Fashioned Baked Custard - Yahoo Recipe Search
YummlyOld-fashioned Baked Custard With Eggs, Granulated Sugar, Pure Vanilla Extract, Salt, Milk, Ground NutmegFood.comEveryone loves this home-y custard type of rice pudding. One of the ultimate comfort foods. Add raisins or omit according to personal preference.Taste of HomeNot too long ago, I found this recipe for a frozen treat we used to eat when we went to Grandma's house. Now, whenever I make it, it reminds me of her. She loved to bake, and so do I.Taste of Home"You likely have all the ingredients for this delicious dessert in your kitchen right now," says Melissa Bruce of Crystal River, Florida. The old-fashioned treat has a smooth custard filling and crunchy golden top. At 12¢ a serving, it's an inexpensive as it is tasty.YummlyOld-fashioned Peach Cobbler With All-purpose Flour, Baking Powder, Kosher Salt, Unsalted Butter, Heavy Cream, Peaches, Bourbon, Vanilla Extract, Cornstarch, Light Brown Sugar, Ground Cinnamon, Ground Nutmeg, Kosher Salt, Ground Ginger, Butter, Granulated Sugar, Ground Cinnamon, Sweetened Whipped CreYummlyOld-fashioned Peach Cobbler With All-purpose Flour, Baking Powder, Kosher Salt, Unsalted Butter, Heavy Cream, Peaches, Bourbon, Vanilla Extract, Cornstarch, Light Brown Sugar, Ground Cinnamon, Ground Nutmeg, Kosher Salt, Ground Ginger, Butter, Granulated Sugar, Ground Cinnamon, Sweetened Whipped CreFood.comA taste of my childhood, my grandmother made the most amazing Egg Custard, as we used to call it! In the absence of lard, or if you are vegetarian, use a white vegetable cooking fat, but NOT margarine, as the white fat gives the pastry its crispness. Serve this tart at room temperature with cream or just "naked"! You can buy these delectable little tarts in most British bakeries, but they always taste better when they have been made at home. This old-fashioned custard tart needs a thick, wobbly filling, so I've used a round tin with sloping sides and a rim, which gives a good depth. The nutmeg is very important to the flavour, so always use it freshly grated and grate it on to a piece of foil, which helps when you have to sprinkle it on quickly when it goes into the oven.Food NetworkYummlyIt tasted very eggy. I might make it again with more sugar
