Pat Oglesby Recipe Reviews (Pg. 1) - Allrecipes.com (1841091)

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Pat Oglesby

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Southern Boiled Custard

Reviewed: Dec. 28, 2013
This is the boiled custard I remember from my childhood in southwestern Virginia. It was easy to make and I actually reduced the yield to 4 servings. Followed the directions exactly adding the warm milk (I used Half and Half) to the egg/sugar mixture to temper the eggs then mix into the milk in double boiler. Took about 7 minutes for it to thicken but it was as smooth as silk and no eggy taste as some noted. I first thought about making this last night to pour over some almost stale coconut cake I made for Christmas party. This was used as a custard ice cream base in the summertime and over cake or fruit but I don't remember drinking it. Best to store in a glass jar or covered glass bowl but not plastic container.
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Best Ever Muffins

Reviewed: Aug. 22, 2011
Great and easy to mix up for breakfast in the morning or to go with coffee and share at work. I mixed in coconut flakes, toasted almonds and a small handful of white chocolate chips.
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Brown Sugar Pound Cake II

Reviewed: Jan. 15, 2005
This was favorite recipe during the Christmas Holidays. It was easy to put together and had a firm, but tender texture. The maple flavoring adds a delicious flavor and makes the house smell wonderful! I made several for serving and for gifts. Great anytime.
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