Recipe For Egg Custard
Recipe For Egg Custard. Sprinkle top with ground nutmeg. This is a very old recipe for egg custard.
Making coconut custard is pretty easy if you follow these simple steps. You can add nutmeg and other spices to taste, or you can bake a pie crust and pour custard into that as well. You can also convert this recipe to make tarts or a pie.
Pour, Through A Sieve, Into The Unbaked Pie Shell.
Bake for approximately 40 minutes or until a knife inserted near the center comes out clean. You should use at least 1/2 cup of evaporated milk though. My grandma has used this recipe since she was a little girl.
If That Happens, Reduce The Top Temperature By Ten Degrees Celsius, And Keep The Oven Door Ajar For A Few Seconds To Reduce The Temperature.
You can add nutmeg and other spices to taste, or you can bake a pie crust and pour custard into that as well. Pour 1/3 of your hot milk into the egg mixture and whisk to combine. Whisk together your eggs, sugar, milk and cornstarch in a large heat proof bowl and set aside.
Filling Will Look Wobbly But Will Set Up As It Cools.
Heat your coconut milk in a sauce pan until simmering. This egg custard is made from scratch and is baked in the oven in a sweet homemade crust, all made from scratch. It makes a very good, rich pudding to use in cream pies, trifles, or just for eating.
As A Light Summer Dessert Or A Thanksgiving Pie, This Homemade Pie Is Sure Tro Please!
If you like cooking vintage recipes for a taste of the old life, this one is for you. The egg custard will collapse after cool if the filling puffed up too high in the oven. Replace 1/2 cup sugar with 1/2 cup real.
Sprinkle Top With Ground Nutmeg.
The egg filling will tend to swell and form a dome. If you want to reduce the richness substitute some of the evaporated milk for skim milk. It's a delicious dessert for the whole family.
