"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Crust-less Egg Custard/ Coconut Custard Recipe

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This recipe for Crust-less Egg Custard/ Coconut Custard, by , is from Horn/Horne Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Evelyn Horne
Added: Friday, September 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
3 Tbs. flour
3 Tbs. butter
1 can evaporate milk
1 cup sugar
1 tsp. vanilla

Directions:
Directions:
Spray large glass pie dish (9-inch deep dish or two smaller ones) with oil. Beat eggs together in a bowl. Melt the butter.

In large mixing bowl, combine sugar and flour. Mix between each addition. Add the eggs. Add butter. Add milk. Add vanilla and mix. Pour into prepared pie dish. If you want coconut custard add cup of coconut to the pie now. Bake at 350 for about 45 minutes or until golden brown.

For a Lemon pie, add lemon extract instead of vanilla. To make Chess Pie, add 1-Tbs. lemon extract instead of vanilla, and 1-Tbs. cornmeal to the egg custard. You can also add cup of Coconut on top

 

 

 

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