Custard is a taste of the past


June 04, 2008|By Julie Rothman | Julie Rothman,Special to the Sun

Juanita McNeill of Marston, N.C., was looking for a recipe for an old-fashioned egg custard like the one her grandmother used to make. Trudy Garthe of Bellaire, Mich., saw McNeill's request in her local paper, the Traverse City Record-Eagle. Coincidentally, she had just made an egg custard for her father.

Garthe sent in a copy of the recipe she used, which she found in one of her mother's old cookbooks, The New Fannie Farmer Boston Cooking School Cookbook, revised in 1951. She says that it was "quite easy and very tasty." The custard can be served warm or, if you prefer, chilled and served later. When you're ready to serve it, run a knife around the edge and invert. The custard is rich and delicious on its own but also wonderful with fresh fruit.

Baked Custard

Makes 6 small custards

3 eggs or 6 egg yolks

1/2 cup sugar

1/4 teaspoon salt

3 cups scalded milk

1 teaspoon vanilla


Beat eggs enough to blend yolks and whites evenly. Beat in sugar and salt. Pour milk slowly over eggs, beating with fork to keep smooth. Add vanilla. Pour into buttered 1/2 -cup custard cups. Sprinkle with nutmeg.

Set in shallow pan on sheet of paper towels. Pour in hot water about an inch deep. Bake at 350 degrees for about 45 minutes or at 400 degrees for 20 minutes. Test by inserting silver knife into custard. If it comes out clean, custard is firm.

Coconut Custard: Add 1/2 cup shredded coconut to mixture.

Coffee Custard: Scald milk with 2 tablespoons ground coffee and strain before adding to eggs. Or add powdered coffee to taste.

Per custard: 159 calories, 7 grams protein, 5 grams fat, 2 grams saturated fat, 22 grams carbohydrate, 0 grams fiber, 116 milligrams cholesterol, 182 milligrams sodium


Ann Mitchell of Pittsville, Mass., is looking for a recipe she has lost for an unusual type of lemon cake. The cake was made by tearing angel food cake into pieces and putting them into a springform pan. Then some type of lemon pudding was poured over the cake pieces. She believes that it then was frosted with a variation of unsweetened whipped cream.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutritional analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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