Here is another question for all of you bakers. I made my first Custard Pie. I wanted it to have flour or cornstarch for a thickener and some butter for smoothness. I use 2 1/2 cups of scalded milk ( as some says you don't have to do that today) 2/3 cups of sugar. 1 tea vanilla, 3 whole beaten eggs. 2 1/2 flour (self rising) 2 tablespoon butter added to milk. Of course nutmeg. Cook according to directions over 1 1/2 hr on 350 degrees. The person I made it for said it tasted to eggie and needed more sugar and nutmeg. MY nutmeg I had on hand for a while, it could have lost some of it flavoring. Now can anyone tell me how to make one that would taste great? Now to practice making apple pies, trying to get a business of making pies started. According to HD as of now I can cook at home as long as I don't take it to a Catered event as they are invited guests. Law passed last year.