My Aunt’s Egg Custard

The first thing that I did when I went to Minneapolis was bake my aunt’s special egg custards with my mom on Christmas Day. I wouldn’t say it’s a family secret, but it’s delicious and worth trying. Read the recipe after the jump!

Crust

• 1 1/3 c. flour
• 4 oz. cream cheese
• 1 stick of butter

Mix well! This step isn’t too hard. It might seem crumbly but it bakes into a flaky crust. Before the crust dough is put into the individual custard cups, the cups should be sprayed with a vegetable cooking spray.

Custard Batter

• 1 c. soy milk
• 4 eggs
• 3/4 c. sugar

The yolk may not be well blended so the custard batter needs to be strained with a fairly thin strainer. After this is done, you can finally spoon it into the custard cups.

Bake in a preheated 350°f oven for 20 minutes. Let it cool before you eat it.