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Whenever a friend or relative was ailing, my mother-in-law would bake some fresh custard and take it along when she visited. Because she brought folks this special treat so often, our family began calling it "get-well" custard!
Nutritional Facts 1 serving (1/2 cup) equals 129 calories, 5 g fat (3 g saturated fat), 98 mg cholesterol, 132 mg sodium, 15 g carbohydrate, 0 fiber, 6 g protein.
Originally published as Get-Well Custard in Reminisce May/June 1993, p51
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Reviewed on Jan. 27, 2010 by FriedaG
This is exactly the way my mother and grandmother made baked egg custard - and that stretches back over a hundred years! One time I mistakenly sprinkled the top with ground cinnamon and that was very good, too; in fact, I now use cinnamon on purpose sometimes.
Reviewed on Oct. 27, 2009 by cinna66
I had 6 eggs (hated to put just 2 back in the carton) no vanilla, but did have almond and upped the sugar to 3/4 c. It is soooo good. Even tho I used more sugar, it still is not too sweet. I could almost use this as a eggnog base! (I did have some left over and warmed it up and tried it that way... As Rachel Ray would say- YUM OH!)
Reviewed on Oct. 18, 2008 by imafriend60
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