- 2 cups milk
- 4 eggs
- 1/2 cup stick margarine, melted
- 1 cup sugar
- 1/2 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- In a blender, combine all ingredients. Cover and process until smooth. Pour into a greased 9-in. deep-dish pie plate. Bake at 350° for 50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate until serving. Yield: 8 servings.
Reviews for Old-Fashioned Baked Custard
"This was far too buttery and greasy- a stick of butter was way too much and this came out very wet with grease sitting around the sides and top of the finished custard. I was sopping at it with a paper towel... really unappetizing. I've made successful baked custards before with no butter and won't be trying this recipe again."
"I really enjoy this easy bake and clean up recipe. I made one change to the recipe I use a half cup of Graham Cracker crumbs instead of the flour, I add it at the very end blend it in then place into the pie plate(actually a caserole dish) and place in the oven. The graham cracker crust ends up on to hence the newly namedUpside Down Custard pie"
"The flavor was not good."
"I difinitely give this 5 stars. This was so easy and tasted great. The crunchy top was a nice touch."