Velvet Custard

Methods/steps

beat eggs with rotary beater until thorougly blended. add sugar, salt, nutmeg, milk and vanilla and stir until smooth. pour into pastry-lined pie plate.
bake at 425°F for 15 minutes, reduce temperature to 350°F and bake 30 minutes longer, or until a silver knife inserted into the filling about 1 inch from the edge of the pastry comes out clean.

coconut custard extra flavor and texture
stir in 1 cup chopped shredded coconut before pouring filling into pie plate.

raspberry custard pretty as a picture
mash 1 cup fresh or frozen raspberries and stir in 1 to 2 tablespoons sugar. when custard is cool, spread the raspberry mixture over the surface of custard and serve with whipped cream.

chocolate frosted custard children love it
melt 1 square unsweetened chocolate and 2 tablespoons crisco. stir in 1/2 cup confectioners' sugar and 2 tablespoons cream. spread the frosting over the custard pie just before serving.