This recipe took me back to my great-grandmother’s kitchen where she would make all sorts of desserts to keep us sugared up on our visits. One such dessert was her egg custard. She made the best egg custard I have ever had, and even with her recipe, I feel I still cannot do it justice. I hope that you enjoy eating this as much as I enjoyed making it and that with it and many other recipes, you create memories of your own tied to the dishes you create.
CandiAnne’s Note: We were stationed at Fort Drum, NY for 4 1/2 years and maple weekend is a huge thing there. You can visit numerous producers, taste their wares, and grab some syrup or other goodies on your way out. In 2007 while visiting the various producers I picked up a bunch of recipe pages on all sorts of categories that were put out by Eat Smart New York which is part of the Cornell Cooperative Extension. These pages were funded by them and the USDA Food Stamp Program.
Ingredients
Instructions
- Preheat oven to 325. Butter the bottom and sides of a 1-quart glass pan, dust it with powdered sugar and set aside.
- Combine all ingredients in a blender and blend until smooth. Pour the blended mixture into the pan. Bake for 35-45 minutes, or until the center still jiggles but a knife comes out clean. Let cool and then cut into bite-sized squares and dust the tops with powdered sugar.