Never Failing Egg Custard

This recipe was cut out of a newspaper. The name and date of the newspaper is unknown. The submitter to the paper was Mrs C M Fesperman.

1 cup milk

2/3 cup sugar

Pinch of salt

2 tablespoons melted butter

1 tablespoon flour

2 egg yolks

Flavoring

Mix milk, sugar, salt, melted butter, flour, egg yolks and flavoring. Pour into an unbaked 9-inch pie shell. Bake at 300 degrees for about 40 minutes or until the custard no longer jiggles when moved.

Submitter's note: Mrs Fesperman often likes to make a fruit custard pie with the Never Failing Egg Custard recipe. Into the bottom of the unbaked pie shell she puts about 1 1/2 or 2 cups fruit (either fresh or canned and drained) and pours the custard filling over the fruit. If you use fruit, the filling in the recipe will be enough for two pies.