Email to Kim Murray      

Recipe Categories: kimmurray's HOME PAGEBREAKFAST CAKESandPIES CASSEROLES DESSERTS PASTA

Egg Cream Custard




Source of Recipe


My Mom


Recipe Introduction


This was one of my mother's favorite things to make. She used it for the base for almost everything - banana pudding, coconut cream pies, pineapple pudding - wow. What memories.


List of Ingredients




2/3 cup sugar
6 tablespoons flour
2 eggs - separated
2 cups milk
1 teaspoon vanilla


Recipe



Stir together sugar and flour in large glass mixing bowl. Add milk. Cook on high in microwave for 2 minutes. Mix well and stir in egg yolks with a wire whisk. Continue to cook on high in microwave stirring with whisk every 1 - 1 ½ minutes. Mixture will thicken on the sides of the bowl, so make sure to stir well. When mixture is cooked to desired thickness*, remove from microwave and add vanilla.

You may use this egg cream custard for the base for vanilla pudding, banana pudding, pineapple pudding, or coconut cream pie. To make a pie, simply use the ingredient of your choice and mix with the custard (such as coconut cream pie) or layer ingredients for puddings. You can use the egg whites left over for the meringue to top your pie or pudding by simply adding sugar and cream of tarter.

*Remember: Egg cream custard will thicken a little as it cools.