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2-in-l Custard Cream for Fruit

  Milk 2 1⁄4 Cup (36 tbs)
  Evaporated milk 1⁄3 Cup (5.33 tbs)
  Eggs 2 , beaten
  Sugar 1⁄3 Cup (5.33 tbs)
  Flour 3 Tablespoon
  Cornstarch 2 Tablespoon
  Vanilla 1 Teaspoon
  Salt 1⁄4 Teaspoon

Heat milk and evaporated milk in top of double boiler over hot water.
Combine remaining ingredients in small bowl, and beat until smooth.
Pour into hot milk, and cook, stirring until smoothly thickened.
Makes about 3 cups.
Note: This recipe makes enough thick custard to accompany dessert at 2 meals.
Pour 1/2 the custard into bowl, and cover with waxed paper; chill in refrigerator.
To serve, fold in 1 or 2 sliced bananas or 1 cup drained, cut-up fresh or canned fruit.
For following day's use, this basic custard may be diluted with a little milk or thin cream and reheated to serve with hot dessert such as Apple Crisp or Fresh Berry Charlotte.
Or use chilled without diluting over fruit-flavored molded jelly.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1113 Calories from Fat 299

% Daily Value*

Total Fat 33 g51.3%

Saturated Fat 16.6 g82.9%

Trans Fat 0 g

Cholesterol 498.5 mg166.2%

Sodium 922.3 mg38.4%

Total Carbohydrates 165 g55%

Dietary Fiber 1.5 g5.9%

Sugars 103.4 g

Protein 39 g79%

Vitamin A 24.1% Vitamin C 2.7%

Calcium 85.9% Iron 24.4%

*Based on a 2000 Calorie diet

2-in-l Custard Cream For Fruit Recipe