*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is similar to an old recipe my Mother used to make. I adjusted the recipe somewhat to smaller portion. Instead of a gallon of milk, I used a quart. If you like the real old fashioned "egg" custard, the ratio of eggs to milk should be about 1 egg to 1 cup of milk. I also like more nutmeg so more than a pinch was added.
This was the first time I've ever made custard and it came out beautifully. I'm still looking for the perfect recipe to taste like the pie from my favorite bakery. This came very close, but I'm going to keep looking and keep it filed!
So, the recipe is delicious. However, I must have heated it too quickly (I used medium low rather than low) because it does look more like opaque tapioca than custard. My next batch, I am sure, will be a much better consistency. I’m still getting used to cooking with a gas stove. But, like I said, even as “tapioca”, it’s really delicious.