Recipe: Cake Crumb Custard (1950's)

CAKE CRUMB CUSTARD

3 cups milk, scalded
2 cups dry sponge cake or butter cake crumbs
2 eggs, slightly beaten
3 tablespoons sugar or honey
1/2 teaspoon salt
2 tablespoons butter, melted
1 teaspoon vanilla
Cream or fruit (for serving)

Pour milk over the cake crumbs and allow the mixture to stand until the crumbs are softened.

Beat eggs slightly, add sugar, salt, melted butter, and vanilla. Add crumb mixture to eggs gradually, stirring constantly. Pour into lightly buttered custard cups and set in a pan of hot water.

Bake in a moderate oven, 350 degrees F, for about 35 to 40 minutes, or until a knife inserted in the center comes out clean. Chill.

Serve with cream or fruit.

SERVING SUGGESTION:

LUNCHEON:
Beef patty on bun, tomato stuffed with cole slaw, cake crumb custard, milk and tea.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Make It Easy, Northern Dairy Co., 1950's