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2-in-l Custard Cream for Fruit Recipe
|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)|
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 mg
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
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.