Classic egg custard
Classic egg custard is a smooth, creamy dessert with a delicate texture and rich, vanilla-infused flavor.
Made with simple ingredients such as eggs, milk, sugar, and vanilla, this timeless treat is baked to perfection, resulting in a golden, slightly caramelized top layer that gives way to a silky, indulgent custard underneath.
The contrast between the tender crumb and the luscious custard makes each spoonful a delight for the senses. Whether served warm or chilled, classic egg custard is a beloved dessert that never goes out of style.
Made with simple ingredients such as eggs, milk, sugar, and vanilla, this timeless treat is baked to perfection, resulting in a golden, slightly caramelized top layer that gives way to a silky, indulgent custard underneath.
The contrast between the tender crumb and the luscious custard makes each spoonful a delight for the senses. Whether served warm or chilled, classic egg custard is a beloved dessert that never goes out of style.
For the best results, watch Tammy make this delicious recipe.
Just click that red arrow and enjoy the show!
Just click that red arrow and enjoy the show!
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RECIPE
Ingredients
- REFRIGERATED PIE CRUST
- 1 CUP SUGAR(I USE 3/4CUP; I LIKE IT LESS SWEET)
- 5 EGGS 1 TSP. VANILLA EXTRACT
- 1 CAN EVAPORATED MILK
- 1/2 TSP. NUTMEG OR CINNAMON DEEP DISH PIE CRUST
- Preheat oven to 375 degrees. Put pie crust in 9-inch standard pie plate. Crimp edges to form edging (see video tutorial). In a bowl whisk sugar & egg. Add vanilla and milk and whisk well. Pour the contents through a mesh strainer.
- Discard foam and egg whites that get caught. Let this mixture sit out 20 minutes, then place in deep dishpie crust. Sprinkle with spices.
- Bake at 425 degrees for the first 20 minutes, then turn down oven to 350 degrees and bake 20 more minutes.Center of pie must rise completely like sides. May take 1 hour.
OPTION: I find that pie does best if you do not prebake or prick with fork. The filling leaks between the crust and pie plate. Also, I like this pie best with 1/2 cup of sugar instead of a full cup. You can also use cinnamon in place of nutmeg.
