Dreamy Creamy Vanilla Custard
Vanilla custard is what I consider the kissing-cousin to vanilla cream pie. They are both divine, but custard is firmer, like a gentle, loving, but firm grandmother. It is oh so creamy, each bite melts in your mouth, and is very easy to play “dress up.”
You will want to use a sieve to strain the filling into the pie shell (noted in instructions).
This is the one I use, it’s my best friend in the kitchen, depending on the pie (no, the sieve is not oven safe, that’s another story, this is sieve #2).
For the crust I used Grandma’s Pie Crust (posted with Strawberry-Rhubarb), you can’t go wrong, and there is no need to pre-bake the crust, the magic happens all at once, easy peasy.
For gluten free use my Gluten Free Pie Crust made with my All Purpose Gluten Free Flour.
- 4 Eggs
- 1/2 Cup Sugar
- 1 teaspoon pure Vanilla
- 1/2 teaspoon Salt
- 1-1/2 Cups Milk
- 1 Cup Whipping Cream
- One-half prepared Grandma's Pie Crust Pastry, posted with Strawberry-Rhubarb:[http://portlandiapielady.com/71]
- Prepare your pie crust pastry dough into pie plate, set aside.
- In bowl, beat the eggs until whites and yolks are thoroughly blended, set aside.In a 2 quart saucepan on stove, stir sugar, vanilla, salt, milk and whipping cream. Heat until mixture starts to steam stirring constantly. Temper the eggs by whisking in 1/2 cup of hot milk/cream mixture into beaten eggs, and then pour the eggs back into milk/cream mixture, heat through (about 3 to 5 minutes).
- Pour cream mixture through a sieve into prepared crust (no need to pre-bake the crust, the magic happens all at once, easy peasy). Sprinkle with nutmeg. Bake for 35 to 40 minutes @ 350. Knife inserted into center will come out clean when done.