Egg Custard
 
A note from Anna Jean Mayhew:
The only recipe I could authenticate from the old S&W Cafeteria where Loraylee worked is for the egg custard; it is not mentioned in the novel, but I remember my mother making it and claiming it was the genuine recipe from the S&W. I found the recipe in an article from The Charlotte Observer in the 1950s, which Mama may well have seen. She made individual tarts using this recipe for her bridge club.
Ingredients
  • 1¼ cup sugar
  • 2 tablespoons melted butter
  • ½ teaspoon salt
  • 4 large eggs
  • 2 cups whole milk
  • 1 teaspoon vanilla extract
  • 8 unbaked tart shells or ceramic custard cups
  • Ground nutmeg
Instructions
  1. Mix sugar, butter, and salt together until lumps disappear. Add eggs; mix well. Beat in milk and vanilla until smooth. Turn mixture into tart shells or custard cups. Sprinkle with nutmeg.
  2. Bake at 425ºF for 20 to 25 minutes until tarts set around edges. Middle may still be jiggly.
  3. Keep an eye on the tarts, and if they brown too quickly, cover with a tent of foil and continue to bake until set.
  4. Remove and cool.
Recipe by Southern Lady Magazine at https://www.southernladymagazine.com/bookclub/book-selections/tomorrows-bread/recipes-tomorrows-bread/