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1. Position a rack in the bottom third of the oven and preheat it to 400 degrees F. 2. In a medium bowl, whisk the eggs, egg whites, brown sugar, cornstarch, vanilla and cinnamon until combines. Whisk in the sour cream and raisins. Pour into unbaked crust. Place on baking sheet in the oven. 3. Bake for 10 minutes. reduce the oven temperature to 350 degrees F and bake until the edges of the custard are golden brown, 35 to 40 minutes. Cool to room temperature in the pan on wire cake racks. Cover with plastic wrap and refrigerate until chilled, at least 2 hours or overnight. The Healthy Oven Baking Book, by Sarah Phillips, Doubleday, 1999 |
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