- 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 crustless pie is a favorite in our house! To simplify things I skip the blender and beat by hand. Tastes wonderful as is or with the addition of cinnamon. I make this simple dessert about twice a month. You can't go wrong with this old-fashioned custard."
"I make custard all the time (Hubby's favorite), but like my Pumpkin pie custard, I zap it in the MICROWAVE. After preparing it I place in a 2 qt.baking dish and place it into a 3 qt. bkg.dish, add HOT water 1/2 way up sides and microwave for 9-12 minutes, testing to see if it's done with a knife."
"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."