Egg Custard Pie
Ingredients
The filling
-
1
cup
milk
-
1 ½
cups
heavy cream
-
2
large
eggs
-
3
large
egg yolks
-
¾
cup
granulated sugar
-
½
teaspoon
salt
-
2
teaspoons
vanilla extract (optional)
-
¼ - ½
teaspoon
ground or freshly grated nutmeg
The crust
Instructions
- Preheat the oven to 350°F (177°C).
- Line the bottom of the pie crust with parchment paper and add pie weights or dried beans.
- Bake the crust for 5-6 minutes, then remove and let cool.
- In a medium saucepan, heat the milk and cream until small bubbles appear around the edges.
- In a mixing bowl, whisk the eggs, yolks, sugar, and salt until pale.
- Temper the egg mixture by adding a small amount of the hot milk mixture, then combine with the rest of the milk.
- Stir in the vanilla extract if using.
- If necessary, strain the mixture through a fine sieve.
- Pour the custard into the pie crust and sprinkle with nutmeg.
- Bake for 35-40 minutes until the edges are set and the center is slightly wobbly.
- Allow to cool completely before slicing and serving.
Nutrition Facts (estimated)
Servings
7 - 8 slices
Calories
177
Total fat
5g
Total carbohydrates
26g
Total protein
6g
Sodium
586mg
Cholesterol
135mg
You might also like