4 large or 6 small eggs
1 1/2 cups sugar
3/4 cup flour
1 can evaporated milk
1 can water
1 stick butter (1/4 lb)

Combine everything except butter, mixing well. In a heavy bottom pan or double boiler, put melted butter in pan (coat the sides and bottom, then leave the remaining butter) and pour in mixture.

Bake at 350F until a thin knife inserted in center comes out clean. Shut oven off and open door, allowing the custard to cool without moving it.

May be topped with sprinkling of lightly toasted flaked coconut, or a fruit sauce, if desired, before serving. May be served warm or chilled.

Variation: A favorite flavoring can be added to the custard before baking, such as a teaspoon of good quality vanilla, a tablespoon of coconut rum, etc. The custard may be poured over a graham cracker crumb or pie shell made from a rolled sugar cookie dough.