Egg Custard With Fruit(Pie)
A creamy egg custard with fresh fruit baked in a flaky pie shell, perfect for a light dessert or brunch that highlights sweet and fruity flavors.
Ingredients
Instructions
- Mix together sugar, plain flour, egg, and milk (if using fruit) until smooth.
- Place fruit in the unbaked pie shell.
- Pour the custard mixture over the fruit in the pie shell.
- Bake at 300° to 350°F (150° to 175°C) for 25 to 30 minutes until set and golden.
Tips & Substitutions
For a richer custard, consider using whole eggs instead of just egg and adding a splash of vanilla extract. You can substitute the sugar with honey or maple syrup for a different flavor profile. If you want a thicker custard, increase the flour by one tablespoon. Ensure the fruit is not overly ripe to prevent excess moisture in the pie.
Serving Suggestions
Serve the egg custard warm or chilled, garnished with a dollop of whipped cream or a scoop of vanilla ice cream. For a delightful contrast, pair it with a side of Sweet-Sour Cole Slaw for a refreshing crunch. It also goes well with a cup of tea or coffee, making it an excellent dessert for afternoon gatherings.
Storage & Reheating
Store leftover egg custard in an airtight container in the refrigerator for up to 3 days. When reheating, cover with foil to prevent over-browning and warm in a low oven (around 250°F) until just heated through. This method helps maintain the custard's creamy texture without overcooking.
Nutrition & Diet Analysis (per serving)
Each serving of Egg Custard With Fruit(Pie) contains roughly 239 calories, with 6g protein, 50g carbohydrates, and 2g fat. It is a good source of iron (13% of the Daily Value) and protein (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fruit for this recipe?
Yes, you can use frozen fruit, but make sure to thaw and drain it first to avoid excess moisture. This helps maintain the custard's texture and prevents a soggy pie. If using fresh fruit, ensure it's well-drained and not overly ripe for the best results.
What can I use if I don’t have a pie shell?
If you don't have a pie shell, you can make a simple crust using crushed cookies mixed with melted butter or opt for a graham cracker crust. Alternatively, bake the custard in ramekins for individual servings, which will also reduce the baking time.
How do I know when the custard is set?
The custard is set when it is firm around the edges but slightly jiggles in the center. It will continue to firm up as it cools. A golden top color is also an indicator that it's ready. Be careful not to overbake, as this can lead to a rubbery texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).