Combine milk, flour, sugar, salt, and butter, and cook until slightly thickened. Beat eggs and add slowly to hot custard, beating briskly. Cook over medium heat, stirring constantly for a few more minutes. Remove from heat and add condensed milk and vanilla. Stir well. NOTE [from the contributor]: This is just the right amount for my half-gallon freezer. This was my mothers recipe, and she used to call it "Daisys low-cal custard." The nice thing about it is that you usually have all the ingredients on hand. Of course, you can add fresh fruits if you like, but I usually make it plain and let people use whatever topping they choose. This recipe is from "The National Recovery Act All-Dessert Cookbook" put out by Radio 85, KOA, in Denver. The book is a collection of recipes from listeners, I suppose, of this powerful station. This one is from Marcia Wilcoxon of Albion, NE. Source: _The National Recovery Act All-Dessert Cookbook_ Posted on GEnie by L.LEWIS13 [Lee], May 11, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005
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|Serving Size: 1 Serving (1674g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 895 (19%)|
|Amt Per Serving||% DV|
|Total Fat 99.5g||133 %|
|Saturated Fat 46.8g||234 %|
|Monounsaturated Fat 32.7g|
|Polyunsanturated Fat 8.8g|
|Cholesterol 2294.7mg||706 %|
|Sodium 1353.9mg||47 %|
|Potassium 2432.1mg||64 %|
|Total Carbohydrate 848.4g||250 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 847.7g|
|Protein 101.5g||145 %|
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Calories per serving: 4610
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