Egg Custard Recipe makes an elegant, yet simple old fashioned recipe made with milk, eggs, sugar, vanilla and other flavorings and baked in a Flaky Pie Crust.
This recipe was given to me by Mama when she worked in a cafeteria in the 1960s and 1970s.
She would make three of these each day and they would be the first custards to disappear.
Customers loved them!
Somehow, through the years this custard has taken a back seat to sweeter puddings and pies.
What a loss!
Team this dessert with antioxidant rich fresh, frozen or canned fruits and enjoy a delicious, healthy dessert from the past.
Beat the eggs for 2 minutes.
Fold in the sugar, salt and flavorings.
Beat 2 more minutes.
Stir in the milk slowly and beat on low speed until all is mixed well.
Carefully pour the mixture into unbaked pie crust.
In a small cup or bowl mix together the 1 tablespoonful of sugar and nutmeg.
Sprinkle it on the top of the custard.
Place it in a pre-heated 450 F. oven being very careful not to let the filling spill over.
The pan will be full.
Bake for 10 minutes.
Reduce the heat to 400F. and bake 40 to 45 more minutes or until the crust is golden brown and the center of custard is firm when inserted with the tip of a knife.
The center will be a little jiggly because of it's delicacy, but it will not still be moist.
It firms up on cooling.
Remove the custard from the oven and cool it on a wire cooling rack.
This delicious custard can be served warm or chilled in the refrigerator before serving it.
This desert is awesome served with vanilla ice cream or topped with a dollop of Homemade Whipped Cream or thawed
frozen whipped cream and fresh or thawed, frozen fruits.
Many families love eating this with fresh or frozen blueberries and strawberries.
In a stand mixing bowl, beat the egg whites and cream of tarter about 1 minute until the egg whites are frothy.
Beat in 1/4 cup sugar gradually, on medium speed until stiff, but not dry.
Do Not Over Beat!
Transfer beaten egg whites to a medium size bowl and set aside.
Beat egg yolks slightly in mixing bowl.
Stir together the rest of the granulated sugar, flour and salt.
Stir into egg yolks.
Add melted butter, evaporated, milk, lemon juice and lemon zest.
Stir in the food coloring, if using.
Lightly fold the lemon mixture into the meringue, just until it is well mixed.
Pour the mixture into the uncooked Flaky Pie Crust.
Place into a preheated oven 400F. and bake for 10 minutes.
Reduce heat to 350F. and bake 20 to 25 minutes longer or until Lemon Egg Custard Pie tests done in center when probed with a toothpick or fork.
When done, cool on cooling rack.
Sift together the flour and salt into a bowl, then cut in the shortening until it is uniform, but course.
Roll out the dough on a lightly floured pastry cloth 1 1/2 inches larger than the inverted 9" pie pan.
Fit the pie pan and trim 1/2 inch beyond the edge of the pie pan folding under around the edges.
Beat the eggs, brown sugar and corn syrup together in the butter and chopped walnuts.
Pour the mixture into the unbaked pie shell and bake in a pre-heated oven 375F. temperature for 45 minutes or until the custard is set in the center.
Remove the custard from the oven and cool it on a cooling rack before serving it.