Recipe creates custard pie without soggy crust

By Melba Lovelace

Published: April 20, 2008

DEAR MELBA • A reader requested a recipe for Custard Pie. I think she'll like this one.

4 eggs

½ cup sugar

¼ teaspoon salt

3 cups milk, scalded and cooled

1 teaspoon vanilla

Nutmeg

•Butter 9-inch pie pan. Preheat oven to 375 degrees. Beat eggs until blended. Add sugar, salt, milk and vanilla. Mix well and pour into prepared pan. Set in a larger pan and pour ½-inch of hot water into the larger pan.

•Bake until firm, about 45 minutes. Cool on wire cake rack.

•In the meantime, bake a 9-inch piecrust. Half an hour before serving, loosen the edge of the custard with a sharp knife. Shake gently to loosen the bottom. Hold over the pie shell with both hands, until you can ease filling gently into the shell. Sprinkle with nutmeg.

Jacqueline Martin, Edmond

I've seen custard pies made this way but have never done it myself. The idea is to keep the crust from getting soggy.

Melba

DEAR MELBA • My mother, LaVerne Rhodes, will be 103 years old Saturday, April 26. If readers want to shower her with cards, they can address them to her at 1000 S Hadden Ave., El Reno, OK 73036, and I will deliver them to her.

Millie Sullens, El Reno

DEAR MELBA • I clipped this recipe from a newspaper some time ago, and would like to share it. I've been to Clifton's Cafeteria in Los Angeles, and I'll bet some of your other readers have, too.

3 cups sugar

3 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon baking soda

1 tablespoon ground cinnamon

¾ teaspoon salt

1½ cups cooking oil

3¼ cups canned pumpkin

4 eggs, slightly beaten

•Preheat oven to 325 degrees. Lightly grease and line three 9-inch cake pans with wax paper. In large bowl of electric mixer, beat sugar, flour, baking powder, soda, cinnamon and salt on medium speed until well mixed. Add oil and continue to beat until all ingredients are moistened.

•Add pumpkin and beat until well blended. Add eggs and blend 1 minute. Do not overeat. Spread in prepared pans and bake 40 minutes. Cool on racks, then fill and frost with Cream Cheese Frosting.

1 pound confectioners' sugar

1 package (8 ounces) cream cheese

2 teaspoons vanilla

½ cup butter or margarine

½ cup chopped raisins

•In large bowl of electric mixer, combine confectioners' sugar, cream cheese, vanilla and butter. Beat until blended. Add raisins and mix well. Refrigerate until ready to use. Cake must be cold before adding frosting.

Ruth Murray, Woodward

DEAR MELBA • After reading that barley is even more healthful than oats, I bought some. But after looking through countless recipes, I couldn't find any that call for barley. Maybe your readers have some ideas besides using it in soup.

J.L. Mills, City

DEAR MELBA • Does the weather ever get too hot for soup? OK, then, let's make a big pot of French Onion Soup.

½ cup butter

3 pounds onions, peeled and thinly sliced

3 cloves garlic, peeled and crushed

4 cans (15 ounces each) beef broth

2 cups white wine

¼ teaspoon salt

¼ teaspoon ground black pepper

12 or 13 slices toasted (½-inch thick) French bread

1 pound Swiss cheese, sliced

Fresh parsley, chopped

•In large pot, melt butter over medium heat. Stir in onions and garlic. Cook until vegetables are soft, about 30 minutes. Stir in broth, wine, salt and pepper. Reduce heat and simmer, uncovered, 40 to 60 minutes.

•When ready to serve, toast bread and place cheese slices on the hot bread. Fill bowls with soup and top with cheese toast. Sprinkle with parsley. Yields 12 or 13 (1-cup) servings.

John Leslie, Seiling

DEAR MELBA • I made the fudge you had in your column from the Hershey cocoa box. The first time, it was so successful, I tried it again.

However, the second time, the texture reminded me of glass shards, although not nearly that large, mostly a sensation. I seem to remember reading that there are instances where sugar "breaks” or "shatters” or some such term.

The candy tasted good and was edible, but I'm wondering if perhaps I didn't let it cool enough before I started beating it. I waited until the pan was comfortable to my touch, but perhaps that wasn't as low as 110 degrees. Do you have an answer?

Berniece Dykeman, Midwest City

Yes, fudge will be grainy if stirred while too hot.

Melba

WRITE MELBA: If you have a problem other readers might help solve or an idea you'd like to share, write to Melba's Swap Shop, Box 25125, Oklahoma City, OK 73125. Please include your name and address. Melba can also be reached by e-mail at mlovelace@oklahoman.com.

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