boone's chess custard
(2 ratings)
This original came from the sister of Daniel Boone who married my ancestor. It has been passed down the generations on my mother's side of the family. She was the only one of her sister who used it and had it for whatever reason. At any rate, it is quite good..i do decrease the sugar amount because it was soooooo sweet. Now I am able to eat it as the sugar contend is much more reasonable for my taste.
(2 ratings)
yield
10
prep time
20 Min
cook time
50 Min
Ingredients For boone's chess custard
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8eggs, beaten-i use jumbo or large
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2 csugar
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1 tspsalt
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2 cbuttermilk
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2 stickbutter, not margarine
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1 Tbspvanilla extract
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3 Tbspcornmeal
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1 Tbspvinegar
How To Make boone's chess custard
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1Set oven to 400 degrees and in a bowl add sugar and melted butter. Mix it all together. Add the buttermilk.
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2Add the salt, vanilla extract and beaten eggs. Mix again very thoroughly. Add the cornmeal and mix once more very good. Add the vinegar and mix it again.
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3Pour into a pam sprayed round baking bowl. Bake it somewhere from fifty minutes to 1 hour. Check it halfway through baking time by sliding a clean knife in the middle and if comes out clean..and buttery..it is done. The top should be golden brown.
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4Tip: This was original a pie, so can bake it into a pie crust. Same baking time, every thing the same. I just tried it recently without the crust, more as a custard and it turned out real good. Tip: If don't have buttermile, use regular milk and add a few tablespoons of vinegar in it and you have buttermilk..... Tip: Sometimes get tired of just the vanilla extract and change it to lemon. Everything else is the same..it turns out terrific. Tip: We use real whipping cream, instead of cool whip. Just make it in the mixer and put some on the pie/custard. Bring it over the top..very good..favorite at all the holidays and then some..
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