A pilgrimage to resource efficiency 

Pear Custard Pudding

Recipe from the Great Depression

3 Eggs
3 cups Milk 1/4 cup Sugar
1/4 teaspoon Nutmeg
1 teaspoon Vanilla
1/4 teaspoon Lemon Extract
1/4 teaspoon Salt

Beat eggs slightly and combine with other ingredients. Pour into custard tins. Place tins in shallow pan of hot water and bake in moderate oven (350 degrees) until well set. Chill custard.

Unmold on dessert plates over peeled, fresh or chilled canned pear halves. Serves 6 to 8.

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