>
> I have to agree that it is not a good Custard recipe.
> It's not even a correct custard recipe.
>
> From what I see in moms Betty Crocker Cookbook (sitting here in my lap),
> there is no thickener used for a proper custard. Thought I remembered as
> much!

Proper or not, thickener IS used for stirred custard.
>
> Lets see...
>
> Baked Custard:
> (quoted directly from the Betty Crocker Cookbook and yes, I
> --
> Peace! Om
>

Baked custard and stirred custard are two different animals. You
don't need a thickener in baked, but you do in stirred. I believe my
regular recipe (takes about 3 eggs, if I remember correctly) uses only
a T. or two or cornstarch, and the same amount of flour.

N.