2006 Second Place Custard Category Dionna Hurt 1 1/3 level cups all-purpose flour 1/2 tsp. Salt 1/2 Crisco Stick or 1/2 level cup Crisco all-vegetable shortening 3 TBS cold water Combine flour and salt in medium bowl. Cut in Crisco using a pastry blender or two knives until all four is blended to form peasize chunks. Sprinkle water, one tablespoon at a time. Toss lightly with a form until dough forms a ball. Chill. Press dough between hands to form a pancake. Flour dough lightly. Roll into circle and turn into 9" pie pan. Prick bottom and sides with fork and bake in a 425 preheated oven for 10-15 minutes or until lightly browned. Cool. 3 tablespoons corn starch 1 2/3 cup heavy cream 1 (14 oz.) can sweetened condensed milk 3 egg yolks, beaten 3 tablespoons butter 1 tablespoon vanilla 1/4 to 1/3 cup sugar Whipped cream to garnish In heavy saucepan, dissolve cornstarch in cream; stir in sweetened condensed mild and egg yolks. Cook and stir until thick and bubbly. Remove from heat, add butter and vanilla. Chill for 2 or more hours. Top with sugar and brown in broiler. Garnish with sweetened whipped cream around the edge. Refrigerate leftovers.