This recipe, the basis for so many others, goes back to the days of ancient Greece. Unlike modern cooks, however, the Greeks thought it suitable only for women and children. The pan of water (or water bath) that the custard cups sit in during baking promotes even cooking.
4 eggs, slightly beaten
½ C. sugar
¼ tsp. salt
3 C. milk, heated until very warm
1½ tsp. vanilla
Beat together eggs, sugar and salt until well blended. Gradually stir in hot milk. Blend in vanilla. Pour into six (6 oz. each) custard cups or a 1½-quart casserole. Sprinkle with nutmeg. Set custard cups or casserole in large baking pan, then put pan on rack in oven. Pour very hot water into pan to within ½ inch of top of custard.
Bake in preheated 350° F. oven until a knife inserted near center comes out clean; 25 to 30 minutes for custard cups or 35 to 40 minutes for casserole. Remove immediately from hot water. Serve warm or chilled.
Variation: If desired 1 tablespoon raisins, fruit preserves, drained fruit cocktail, flaked coconut or chopped nuts may be placed in each custard cup before adding custard mixture.
Rice came to this country accidentally in a ship blown off course from Madagascar to England. The grateful crew thanked the South Carolina rescuers with a handful of the grains. Just a century later, rice was called “Carolina gold.” In this golden custard pudding, it lives up to the name.
2 C. milk
½ C. sugar
1 T. butter, melted
1 tsp. vanilla
¼ tsp. salt
2 C. cooked rice
⅓ C. raisins, optional
Cinnamon or nutmeg, optional
In medium bowl, beat eggs. Blend in milk, sugar, butter, vanilla and salt. Stir in rice and raisins, if desired. Pour into greased 1½-quart casserole.
Bake in preheated 325° F. oven 35 minutes. Gently stir rice up from bottom of dish. Continue baking until knife inserted halfway between center and outside edge comes out clean, 20 to 25 minutes longer.
Sprinkle with cinnamon or nutmeg, if desired.
EASY BAKED CHEESECAKE
10 to 12 servings
2 (8 oz.) pkg. cream cheese, softened
1 C. sugar, divided
1½ tsp. vanilla, divided
1 (9-in.) graham cracker crumb crust, baked
¾ C. sour cream
In large mixing bowl beat cream cheese at medium speed until fluffy. Blend in ¾ cup sugar and 1 teaspoon vanilla. Add eggs one at a time, beating well after each addition. Pour into crumb crust.
Bake in preheated 325° F. oven 30 minutes.
Blend together sour cream, remaining ¼ cup sugar and ½ teaspoon vanilla.
Gently spread mixture over top of hot cheesecake and bake until center is set, about 30 minutes longer. Cool completely on wire rack.
Chill until firm, several hours or overnight.
LEMON MERINGUE PIE
6 to 8 servings
2 C. sugar, divided
⅓ C. cornstarch
¼ tsp. salt
1½ C. cold water
½ C. lemon juice
5 eggs, separated
2 T. butter
1 to 3 tsp. grated lemon peel
1 (9-in.) pie shell, baked
¼ tsp. cream of tartar
½ tsp. vanilla
In large saucepan combine 1½ cups sugar, cornstarch and salt. Gradually stir in water and lemon juice until smooth. Beat egg yolks and blend into sugar mixture. Add butter. Cook, stirring constantly, over medium heat until mixture thickens and boils. Boil, stirring constantly, 1 minute. Remove from heat and stir in lemon peel. Pour hot filling into baked pie shell.
Meringue: In large mixing bowl beat egg whites and cream of tartar at high speed until foamy. Add remaining ½ cup sugar, 1 tablespoon at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Beat in vanilla.
Spread meringue over filling starting with small amounts at edges and sealing to crust all around. Cover pie with remaining meringue, spreading evenly in attractive swirls.
Bake in preheated 350° F. oven until peaks are lightly browned, 12 to 15 minutes. Cool at room temperature.