How Sweet It Is

Mom loves everything sweet . The sweeter the better. Well, she has been eating eggs for me since her eye surgery which she has not done in months. But she still makes a face every bite. So I found some recipes for egg pudding and egg custard. Can't believe I did not think of this before. She loves them and she is getting a lot of protein. Mom loves the egg pudding better then the custard but the recipe says it will cook in 40 Min's. No way!! It takes forever. And I cut the recipe in half. You just have to keep checking on it. Next time I am going to put it in a not so deep pan. I like the egg custard. It is tasty. Do not like all the butter so I have just been spraying the pan with butter flavor spray. Mom can't eat the crust that the butter makes anyway. Happy eating!
EGG PUDDING

10 eggs
2 c. sugar
3 c. milk
1 tsp. nutmeg

Mix all together and place in a Pyrex deep bowl. Place in a pan of water and bake at 300 degrees for about 40 minutes. This recipe can be cut in half for smaller pudding.

EASY EGG CUSTARD

4 large or 6 small eggs
1 1/2 cups sugar
3/4 cup flour
1 can evaporated milk
1 can water
1 stick butter (1/4 lb)

Combine everything except butter, mixing well. In a heavy bottom pan or double boiler, put melted butter in pan (coat the sides and bottom, then leave the remaining butter) and pour in mixture.
Bake at 350F until a thin knife inserted in center comes out clean. Shut oven off and open door, allowing the custard to cool without moving it.

May be topped with sprinkling of lightly toasted flaked coconut, or a fruit sauce, if desired, before serving. May be served warm or chilled.

Variation: A favorite flavoring can be added to the custard before baking, such as a teaspoon of good quality vanilla, a tablespoon of coconut rum, etc. The custard may be poured over a graham cracker crumb or pie shell made from a rolled sugar cookie dough.