Apple Custard
Origin: Clarksville, Tennessee
Source: Martha McCulloch-Williams, 1913
Ingredients
- 4 eggs
- 3 cups sugar
- 1 cup butter
- 1.5 cups milk
- 1 quart apple
- nutmeg or vanilla
- pie crusts
- raisins
- citron
Instructions
- Beat the four eggs very light with the sugar and butter until well combined. Stir in the rich milk. Add the grated apple at the very last moment, and flavor with nutmeg or vanilla to taste. Pour into pie crusts and bake. If a richer custard is desired, dot the seeded raisins that have been soaked in whiskey, or shred citron over the top before baking.