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My review
Homemade Baked Egg Custard
AMThornton
"This is the best egg custard tart I have ever made and tasted. You should check this out. Cheap and easy to make, too."
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Ingredients
2 h 5 m servings 546 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease the bottom of a deep-dish pie plate.
- Beat butter, sugar, and egg in a bowl until creamy. Blend in flour to form a dough, using your hands to knead it together at the end.
- Roll pastry out on a lightly floured surface and place into the prepared pie plate so it covers the bottom and the sides.
- Beat eggs and sugar in a bowl using an electric mixer. Beat in vanilla extract. Gradually stir in cold milk until fully incorporated. Pour custard mixture over the pastry base and sprinkle with nutmeg.
- Bake in the preheated oven until custard is set and a sharp knife inserted near the centre comes out clean, about 45 minutes. Remove from the oven and cool completely before serving, about 1 hour.
Footnotes
- Cook's Note:
- The custard tastes best chilled.
Nutrition Facts
Per Serving: 546 calories; 27.8 g fat; 64.4 g carbohydrates; 10.2 g protein; 182 mg cholesterol; 73 mg sodium. Full nutrition
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4/28/2018
This pie is absolutely fantastic. I make custard all the time but never made it into a pie. You won't be sorry you made this.
4/27/2018
How about, I grew up on egg custard. My Mother made it regularly along with lemon sponge pudding. Both also worked well as pies.