Cup Custard

• 3 eggs, well beaten
• 1/4 c. sugar
• 2 c. scalded milk
• 1/2 tsp. vanilla
• 12 carmels

Melt carmels in 1 tablespoon of milk over low heat. Divide into 6 custard cups. Mix the rest of the ingredients together and pour on top of the carmel in the cups. Set in a pan of water about 1 inch deep and bake at 325 degrees for 40-45 minutes.

Here's a twist on Custard, if you like coconut.

Coconut Custard

• 2 yolks (save egg whites)
• 1 c. sugar
• 1 heaping Tbsp. flour

Mix the above ingredients together.

Add:

• 1 c. coconut
• 1 tsp. vanilla
• 2 c. scalded and cooled milk

Whip egg whites until soft peaks form, and fold into the mixture. Bake in a 9" pie pan for about 50-60 minutes at 350 degrees.

Here's more custard, cheese.

Cheese Custard

• 3 c. whipped cream cheese
• 3 Tbsp. flour
• 1 c. sugar
• 1/2 tsp. salt
• 1/2 tsp. vanilla
• 2 eggs, well beaten

Mix all ingredients well and bake in a 9" pan at 350 degrees for about 1 hour.