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Baked Custard for Two

Submitted by: Alpha Wilson

Alpha Wilson, a field editor from Rosewell, New Mexico, shares a sweet treat she and husband Thomas (pictured at far right) enjoy frequently--Baked Custard for Two.

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Soft Baked Custard

Submitted by: Mary Ann Pearce

The creamy texture of this soft-set custard is so inviting, you could call it comfort food. It has a pleasant vanilla flavor complemented by nutmeg.

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'Here's an easy dessert that my whole family loves,' says Wilma Lincoln from Montezuma, Iowa. 'I use an artificial sweetener when I make it for diabetic dinner guests and pretty it up with a sprinkle of nutmeg.'

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Custard Sauce

Submitted by: Lou Tippett

This recipe has been in the family for generations. I'm not surprised at its popularity, because it can be used in a variety of ways. We especially like it served over pound cake and gingerbread or simply topped with fresh strawberries.

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Custard Cups

Submitted by: Ruth Andrewson

Now you can enjoy homemade custard without the fuss. 'This is one of my favorite desserts,' says Ruth Andrewson. 'You can serve it warm or chilled and top it with berries, fruit or whipped cream,' she suggests from her home in Peck, Idaho.

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Banana Custard Pudding

Submitted by: Hazel Fritchie

Banana custard Pudding is easy to stir up anytime, assures field editor Hazel Fritchie of Palestine, Illinois.

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Boiled Custard I

Submitted by: Sue

This is a very simple and delicious homemade, vanilla custard.

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Boiled Custard II

Submitted by: Brenda

My mother makes this each Christmas. Many of my relatives freeze the custard and eat it with a spoon.

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Mom's Custard Pie

Submitted by: Barbara Hyatt

Just a single bite of this traditional treat takes me back to the days when Mom would fix this pie for Dad, Grandfather and me. Mom also regularly prepared pies for large gatherings. This dessert was often requested. -Barbara Hyatt, Folsom, California

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Raisin Custard Pie

Submitted by: Ruth Ann Stelfox

A comforting, old-fashioned dessert, this custard pie is one of my mom's best. The fluffy meringue makes it look so special, and the raisins are a nice surprise. --Ruth Ann Stelfox, Raymond, Alberta