Home » Recipes » November 2009 Country Kitchen » MY MOTHER’S EGG CUSTARD

MY MOTHER’S EGG CUSTARD

MY MOTHER’S EGG CUSTARD
MY MOTHER’S EGG CUSTARD

MY MOTHER’S EGG CUSTARD

Ingredients

3 eggs (separated)
2 heaping tablespoons cornstarch
3/4 cup sugar (divided)
3 cups milk
1 teaspoon vanilla
1 teaspoon creme of tartar

Preparation

Beat egg yolks with cornstarch, 1/2 cup sugar, milk and vanilla. Transfer mixture to a double boiler and continue to whisk while cooking until mixture has thickened. Pour custard into a pie dish. Beat egg whites in a separate bowl with creme of tartar until stiff; gradually add 1/4 cup sugar. Spread meringue on top of the custard. Bake at 325 degrees until brown on top.