In honor of Mother’s day, here is another of my mother’s recipes. This is a take on Cup custard, a one time favorite dessert in New Orleans restaurants. Instead of cooking the custard in a cup, you are cooking it in a pie shell. I remember it as being a great dessert
2/3 cups Sweetened Condensed Milk
1/2 teaspoon Salt
1 teaspoon Vanilla Extract
2 cups hot Water
Nutmeg
3 Eggs, slightly beaten
9-inch unbaked Pie Shell
Mixed condensed milk and hot water. While stirring, pour gradually over eggs. Add salt and vanilla. Pour mixture into unbaked pie shell. Sprinkle with nutmeg. Bake in hot oven (4oo degrees) for 10 minutes. Reduce heat to moderate (350 degrees) and bake 35 minutes longer or until the custard is set and the crust is done ( a knife blade inserted will come out clean when the custard is done.)
Coming Soon
Creole Cajun Chef Creole Shake
Enjoy!!!
