Homemade Baked Egg Custard
Ingredients
- 1 (9-inch) single unbaked pie crust
- 4 large eggs
- ½ cup white sugar
- 2 teaspoons vanilla extract
- 2 cups milk
- 1 pinch ground nutmeg, or to taste
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Instructions
- Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
- Place pastry into a 9-inch pie plate so it covers the bottom and the sides. Crimp edge, if desired.
- Line the bottom of pastry with foil or parchment and fill with dried beans or pie weights. Bake in the preheated oven for 8 minutes.
- Remove lining and beans or weights; continue baking until crust is set and dry, about 5 minutes. Reduce oven temperature to 350 degrees F. Let pastry cool about 10 minutes while preparing filling.
- To make egg custard filling: Beat eggs and sugar in a bowl with an electric mixer until combined. Beat in vanilla. Gradually stir in milk until fully incorporated.
- Pour custard mixture over partially baked crust. Note that the crust will be full.
- Sprinkle nutmeg over the filling. Bake in the preheated oven until custard is set and a sharp knife inserted near the center comes out clean, about 40 minutes. Cover edge of pastry with foil for the last 15 minutes of baking to prevent overbrowning.
- Cool completely before serving, about 1 hour.
Source
Original recipe: View Original
