"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Helen Pearl's Egg Custard Recipe

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This recipe for Helen Pearl's Egg Custard, by , is from The Sirmon Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Helen Sirmon
Added: Friday, July 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 ten-inch pie crust
3/4 cup sugar
1/2 tsp. salt
a small amount of nutmeg sprinkled in
2 Tbsp. softened butter
4 eggs
1 tall can plus 1 cup evaporated milk
2 tsp. vanilla

Directions:
Directions:
Put pie crust into a 10-inch pie plate and flute edges. Preheat oven to 400. Mix sugar, salt, butter and nutmeg with mixer until well combined. Add 4 eggs and beat well. Add milk and vanilla. Beat all ingredients with mixer until well blended. Pour gently into prepared pie crust. Sprinkle nutmeg all over the top. Place in CENTER of oven and bake for 20 minutes. If, after 20 minutes, the pie crust isn't brown on the bottom, move pie to bottom rack of oven. Turn oven down to 300 degrees and cook for 20 more minutes. Pie must bake for at least 40 minutes. FINALLY, shake oven rack. If the WHOLE PIE FILLING shakes TOGETHER, the pie is done. If it only SHAKES (sloshes) IN THE MIDDLE, cook it for 15 more minutes.

Personal Notes:
Personal Notes:
From Helen Berg, long-time friend of the Sirmon family

 

 

 

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