RAISIN CUSTARD 
1 c. milk
3/4 c. light corn syrup
1/4 c. sugar
3 tbsp. flour
1/4 tsp. salt
2 eggs, separated
1 tsp. vanilla
1 c. cooked, drained raisins (squeeze dry)
1 baked pie shell

Cook first 5 ingredients. Add them to beaten egg yolks, add the vanilla, cook 2 minutes longer, add the raisins. Top with well beaten egg whites, sugar and nutmeg to taste. Brown in oven.

 

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