Sunday Supper - Custard and Coffeecake

This is a perfect fall supper, and as comforting as one could wish. The custard recipe is my mom's. I copied it out years ago, and that piece of paper has all sorts of squiggle marks on it from my now 25-year-old daughter who was "helping" me bake it one day when she was very small.

Usually custard calls for scalded milk, but I never bother.

Custard

In the mixer:
Beat 4 eggs until light and fluffy.
Add 3 cups milk and beat some more.
Add 1/4 cup honey.

Pour into eight custard cups.
Sprinkle with nutmeg.
Add maybe 1/2 inch or more water to a 10 x 15 pan.
Put custard cups into the water.
Bake in preheated 325º oven for about 45 minutes or until a knife comes out clean.

Sour Cream Coffee Cake

1 cup softened butter
1 cup sugar
3 eggs

2 cups flour
3 t. baking powder
3 t. baking soda

1 cup sour cream

Topping (and filling):
1 cup chopped nuts
3/4 cup sugar
2 t. cinnamon

Grease a 9 x 13 pan. Preheat oven to 350º.

In the mixer:
Beat the butter, add sugar and eggs.
Add the sour cream.
While this is mixing, combine the flour, baking powder, and baking soda and add to mixer.
Mix well.

Pour 1/2 the batter into the pan, sprinkle with nuts, sugar, cinnamon combination, add the rest of the batter, and top with the mixture.

Bake for about 40 minutes.