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Kathryn King’s coconut custard with blood orange sauce

s a child, King’s military family was always on the move. But wherever they lived—Virginia, Missouri, Hawaii—her grandmother, Mildred King, came for extended visits, bringing the flavors of Georgia with her. “Ganky” (as King called her) was revered for her layer cakes and pecan tassies. But the dessert that King most remembers is a simple, delicate coconut custard.

Warm Plum Crisp with Vanilla Custard

From Lauren Raymond, Miller Union

Banana Pudding

From "The Gift of Southern Cooking" by Edna Lewis and Scott Peacock

Julie’s Lemon Squares

From "The Savannah Cookbook" by Damon Lee Fowler

Savannah Cream Cake

From "Savannah Seasons: Food and Stories from Elizabeth on 37th" by Elizabeth Terry

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