Enjoy the egg-custard silkiness
in every bite of this old-fashioned dessert. It's much easier
to do than most imagine; experiment with toppings (fruit or chocolate)
and flavorings (lemon or almond instead of vanilla).
Vanilla
Custard Pie
- 2 large eggs
1/3 cup granulated sugar
1/2 teaspoon salt
2 cups milk, scalded*
1/2 teaspoon vanilla extract
1 (9-inch) unbaked pie crust
1/4 teaspoon ground cinnamon
- Preheat oven to 425°F
(220°C).
- In a large bowl beat eggs
slightly. Add sugar and salt. Slowly stir in hot, scalded milk.
Add vanilla. Strain the mixture into pie crust. Sprinkle the
top with cinnamon.
- Bake on the lower shelf
of oven for 25 to 30 minutes, or until custard is firm and the
center is set. Cool at least 15 minutes before cutting.
Makes 8 servings.
*To scald milk, heat over
low heat until small bubbles form around the edge of the pan;
the temperature should read 180°F to 190°F (85°C).
Note: Two ways to check
if custard is done:
- Insert a knife slightly
off-center of pie, if it comes out clean the pie is done. However,
this may cause cake to crack a bit)
- Wiggle custard pie, if
it's firm except for a small center part, remove from oven. The
center will firm up as it cools.
