Egg Custard(Makes 2 Pies)
Creamy egg custard pie with rich vanilla and lemon flavors, perfect for a comforting dessert or special occasion treat enjoyed by family and friends.
Ingredients
Instructions
- Place milk and cream in a boiler and heat, do not boil.
- Set aside.
- Mix eggs, sugar, vanilla, and lemon extract in a bowl.
- Pour the heated milk and cream into the egg mixture and stir well.
- Pour the mixture into two pie shells.
- Bake at 325°F for 30 minutes or until the middle is set.
Tips & Substitutions
For a creamier texture, use whole milk instead of low-fat or skim. If you're out of lemon extract, you can substitute with a splash of fresh lemon juice or a hint of lemon zest for similar flavor. To prevent the custard from curdling, ensure the milk and cream mixture is warm but not boiling before adding to the eggs. This recipe pairs beautifully with Eulene Roberts' Rolls for a delightful meal.
Serving Suggestions
Serve the egg custard with a light dusting of nutmeg or cinnamon for added flavor. It pairs wonderfully with a fresh fruit salad or a scoop of vanilla ice cream for dessert. Consider serving it alongside Creamy Egg Coleslaw for a balanced meal that combines sweet and savory elements.
Storage & Reheating
Store any leftover egg custard in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in the oven at a low temperature, or use a microwave in short intervals, ensuring it doesn't overheat, which can affect the texture. Serve chilled or at room temperature for the best experience.
Nutrition & Diet Analysis (per serving)
Each serving of Egg Custard(Makes 2 Pies) contains roughly 1217 calories, with 20g protein, 244g carbohydrates, and 12g fat. It is an excellent source of vitamin C (192% of the Daily Value), dietary fiber (74% of the Daily Value), and potassium (44% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 478mg per serving (21% 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 a different type of milk?
Yes, you can substitute whole milk with almond milk or coconut milk for a dairy-free version. Just keep in mind that the flavor and texture may vary slightly. Full-fat alternatives will provide the best results in terms of creaminess.
What can I do if my custard doesn't set?
If your custard doesn't set after baking, it may need more time in the oven. Check for doneness by gently shaking the pie; if it wobbles too much, return it to the oven for a few more minutes. Ensure your oven temperature is accurate for best results.
Is it possible to make this recipe ahead of time?
Absolutely! You can prepare the custard and bake it the day before serving. Allow it to cool completely before refrigerating. This can enhance the flavors, and it’s perfect for entertaining, as you can focus on other dishes.
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).