Light 'n Smushy Vanilla Custard

This is a fantastically easy and delicious parve dessert, perfect for late-summer (I haven't decided yet whether it's appropriate for wintertime.)

I made a huge batch and it was all finished at Shabbos lunch - comments ranged from "wow, this is good" to "I have no idea what I'm eating, but it's great." This concoction is similar to vanilla pudding, but more heavenly and is made from ingredients you most likely have in the house. Meaning...it's cheap!

Vanilla Custard
Crust: - bake a frozen pie shell in a 350 degree oven until lightly browned and crisp. Putting dried beans in the pie crust while baking will keep it from rising up.
OR
- if you don't have a pie crust, or you don't want to pay for one (they're expensive!) just mix graham cracker crumbs with oil or melted margarine and press into a 9'' round pan

Filling: - Warm 1/2 liter (1/2 carton) of parve milk - soy or almond with 1 tsp. vanilla over low heat.

In a separate bowl, beat with a fork 2 egg yolks, 1 whole egg and 1/2 cup sugar. Then add 1/2 cup flour and beat until smooth. Add a little warmed milk mixture into the bowl to thin the egg mixture, then pour the whole thing back into the pot on the stove. Stir CONSTANTLY over low heat until mixture becomes very thick.

Pour into pie crust or graham cracker crust and refrigerate for at least 3 hours.

Toppings: Feel free to experiment, but here are some goodies: fresh berries and sliced strawberries, canned sliced peaches or pears, fresh kiwi, sliced bananas and strawberries.

Enjoy!