Classic egg custard has a wonderful taste that isn’t easily described. It may seem old fashioned but it’s delicious, especially if it’s made with rich, home fresh eggs. Try it as a custard or try it in your favorite pie shell.
Egg Custard (Pie)
1/2 cup sugar
1/4 tsp salt
1/2 teaspoon vanilla extract or vanilla paste
2 cups of milk (or soy milk or another plant milk)
*Pastry crust of choice if you’re making this as a pie. Parbake for 10 minutes and cool.
Preheat oven to 350.
Start by scalding the milk in a small sauce pan. Heat the meal over medium heat until it is steaming and you see small bubbles around the edges of the pan. Don’t let it come to a boil. Remove from heat and set aside.
You can do this step while the milk is heating. In a medium bowl, whisk together the eggs, sugar, salt, and vanilla.
Temper the eggs – whisking constantly, pour a small amount of the heated milk into the egg mixture. You want to slowly bring up the temperature of the eggs without making them cook. Gradually add more of the milk while whisking. Once you’ve mixed in all of the milk, pour the mixture into custard cups (ramekins) or your pie shell. Sprinkle the top with ground nutmeg.
Place custard cups in a baking pan and place in oven. Carefully pour around an inch of hot water around the cups and close the over door.
Bake pie for 40 or until knife or toothpick come out clean. Refrigerate and enjoy!