Vanilla Custard (no-crust) Pie

3 large eggs beaten with a whisk

1T good quality vanilla

1/3c sugar - brown & white

2T melted butter

1½c milk, half & half mix

1-1½T self-rising flour

½t each: cinnamon & nutmeg

Beat room temperature eggs (1 large and 1 jumbo - or 3 large) and vanilla with a whisk. Add sugar and butter, beating again while adding about ½ of the milk. Whisk in the flour and spices and continue to blend until well combined. Add rest of milk, continue to whisk until well blended. Pour into a buttered glass pie pan and rest on counter top 5 minutes. Preheat oven and bake at 350° 30-35 minutes, until a knife inserted half way to center comes out clean.

*When baking is complete, sprinkle a little sugar all over the top and place under the broiler. Stay with it the whole time so it doesn't burn. When the sugar melts and browns, take it out of the oven. This step is *optional but creates an effect similar to crème' brule that has been sugared and torched.

The addition of self-rising flour creates the hint of a crust. Be sure your self-rising flour is fresh. Mine wasn't and the pie was flatter than it should have been. Allow to cool completely or until barely warm before serving. Garnish with vanilla or amaretto whipped cream, cut up fruit or shaved chocolate. . .Lin