VELVET CUSTARD

[Kitchen Witch]

VELVET CUSTARD

Makes a 9-inch pie
4 eggs
2/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon nutmeg
1-2/3 cup milk
1 teaspoon vanilla
Single pie crust
Beat eggs with rotary beater until thorougly blended. Add sugar, salt, nutmeg, milk and vanilla and stir until smooth. Pour into pastry-lined pie plate.
Bake at 425ºF for 15 minutes, reduce temperature to 350ºF and bake 30 minutes longer, or until a silver knife inserted into the filling about 1 inch from the edge of the pastry comes out clean.

Coconut Custard Extra Flavor and Texture
Stir in 1 cup chopped shredded coconut before pouring filling into pie plate.

Raspberry Custard Pretty as a Picture
Mash 1 cup fresh or frozen raspberries and stir in 1 to 2 tablespoons sugar. When custard is cool, spread the raspberry mixture over the surface of custard and serve with whipped cream.

Chocolate Frosted Custard Children Love It
Melt 1 square unsweetened chocolate and 2 tablespoons Crisco. Stir in 1/2 cup confectioners' sugar and 2 tablespoons cream. Spread the frosting over the custard pie just before serving.