Custard, a mixture of milk and egg cooked on the stovetop or in the oven until thickened, turns up in a number of ways. Thin, sweet saucepan versions, such as crème anglaise, are used for dessert sauces, while savory baked blends flecked with corn and bacon bits make a fine side dish for a hearty supper. Here, brown sugar and sour cream enrich a stovetop custard, which than bakes into a delightful filling for a crunchy crust.
Dark and golden raisins may be used interchangeably in recipes, though their flavors are not exactly the same. Dark raisins are sun-dried, while golden raisins are dried with artificial heat, making them somewhat plumper and moister.
To prevent the custard mixture from curdling, stir it constantly and do not allow it to come to a boil.
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