Monday, March 23, 2020

Custard Pie

My mother requested a custard pie.  So pulling out her old cookbook, I found a recipe.  With a few tweaks, here is the recipe.

Custard Pie

(For a 9” Pie)


4 eggs
2/3 cup of sugar
½ tsp salt
¼ tsp nutmeg
1 tsp vanilla
2 2/3 cups scalded milk (can use part cream or half & half for a richer pie)

Preheat oven to 450 degrees with rack in the middle of the oven. 

In a mixer, beat eggs slightly.  Add sugar, salt, nutmeg and vanilla.  Slowly drizzle scalded milk into the mixture.  Pour into a pastry lined pie dish.  Bake the pie at 450 degrees for 10 minutes.  Lower the oven temperature to 350 degrees and cook for 15 more minutes.  Pie is done with a knife inserted into the side of the pie comes out clean.  Center my look a bit soft, but it will continue to cook.

How to properly scald milk:  (Just learned this yesterday)  Pour milk into saucepan with good conductive bottom.  Heat over medium heat until it begins to bubble on the sides and steam.  Just before it boils, around 181 degrees, remove from heat and let cool to 110 or 120 degrees before using.

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