Classic Egg Custard Pie With Nutmeg Recipes

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EGG CUSTARD PIE III



Egg Custard Pie III image

I'm 78, and this was my grandmother's pie. Good served warmed up with whipped cream and a dash of nutmeg on top, or great served cold.

Provided by Pat

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Yield 8

Number Of Ingredients 8

3 eggs
1 cup white sugar
¼ cup butter, melted
2 tablespoons all-purpose flour
1 cup milk
1 teaspoon vanilla extract
½ teaspoon ground nutmeg
1 recipe pastry for a 9 inch single crust pie

Steps:

  • Bake pie shell at 400 degrees F (205 degrees C) for 5 minutes. Set aside.
  • Combine melted butter or margarine, sugar, flour, milk, vanilla, and nutmeg. Add beaten eggs, and blend well. Pour filling into partially baked pie shell.
  • Bake at 325 degrees F (165 degrees C) for 45 to 55 minutes, or until an inserted knife comes out clean. Do not overcook.

Nutrition Facts : Calories 313.1 calories, Carbohydrate 38.5 g, Cholesterol 87.4 mg, Fat 15.8 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 6.5 g, Sodium 196.6 mg, Sugar 26.7 g

CLASSIC EGG CUSTARD PIE WITH LOTS OF NUTMEG



Classic Egg Custard Pie with Lots of Nutmeg image

Old-fashioned yet quietly innovative, this custard pie juxtaposes two ordinarily opposing forces -- satisfyingly creamy and ethereally light -- within a single filling. It's also unsparing with the spice and all the better as a result.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 10

All-purpose flour, for surface
Sweet Pastry Dough for Custard Pie
1 vanilla bean, halved lengthwise
2 cups heavy cream
2 cups whole milk
12 large egg yolks, room temperature
1/2 cup granulated sugar
2 teaspoons arrowroot
1/4 teaspoon freshly grated nutmeg, plus more for sprinkling
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to a 1/8-inch-thick round. Fit into a 9-by-2-inch round fluted tart pan with a removable bottom. Line with parchment, and fill shell with pie weights or dried beans. Bake for 12 minutes. Remove beans and parchment, and bake until golden brown, about 25 minutes. Let cool completely in pan on a wire rack.
  • With the tip of a paring knife, scrape seeds from vanilla bean into a saucepan, and add pod. Add cream and milk, and bring to a simmer. Remove pan from heat, and cover. Let stand for 10 minutes.
  • Whisk together yolks and granulated sugar in a large bowl until pale and thick, about 2 minutes. Still whisking, add warm cream mixture in a slow, steady stream. Add arrowroot and nutmeg. Whisk until smooth. Strain through a fine sieve into cooled crust. Skim foam from surface.
  • Bake until edges of filling are set but center is still slightly wobbly, about 40 minutes. Let cool completely in pan on a wire rack. Refrigerate for at least 4 hours (or overnight). Before serving, unmold, sprinkle with nutmeg, and dust with confectioners' sugar.

EGG CUSTARD



Egg Custard image

This is one of my favorite foods when I am feeling blah. It is sweet and comforting and full of mild protein. Use custard cups or one casserole bowl.

Provided by The Angerers

Categories     Desserts     Custards and Pudding Recipes

Time 1h10m

Yield 6

Number Of Ingredients 6

2 cups milk
2 eggs, beaten
½ cup white sugar
1 pinch salt
1 dash vanilla extract
1 pinch ground nutmeg

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Whisk milk, eggs, sugar, salt, and vanilla together in a bowl until completely combined. Pour egg mixture into 6 custard cups; sprinkle tops with nutmeg. Place cups in a baking pan and fill pan with enough hot water to reach halfway up the sides of the custard cups.
  • Bake in the preheated oven until custards are set, about 1 hour. Cool completely.

Nutrition Facts : Calories 130.4 calories, Carbohydrate 20.7 g, Cholesterol 68.5 mg, Fat 3.3 g, Protein 4.8 g, SaturatedFat 1.6 g, Sodium 56.7 mg, Sugar 20.7 g

CLASSIC CUSTARD PIE WITH NUTMEG



Classic Custard Pie With Nutmeg image

This delicious classic custard pie is a perfect combination of eggs, milk, and nutmeg. For the best results, partially bake the pie shell, then fill.

Provided by Diana Rattray

Categories     Dessert     Pies     Pie

Time 2h10m

Yield 8

Number Of Ingredients 13

For the Pastry
5 1/2 ounces (or 1 1/4 cups) all-purpose flour
1/2 teaspoon salt
Optional: 1 teaspoon sugar (scant)
8 tablespoons butter (chilled, cut in small pieces)
4 to 6 tablespoons water (with ice)
For the Pie Filling
2 1/2 cups milk
4 large eggs (lightly beaten)
2/3 cup granulated sugar
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract

Steps:

  • Gather the ingredients.
  • Put the flour, 1/2 teaspoon of salt, and granulated sugar in the bowl of a food processor. Pulse until well blended.
  • Add half of the butter and pulse 5 or 6 times. Add the remaining butter and pulse 6 times. The mixture should look crumbly with visible large pea-sized pieces.
  • Sprinkle a few tablespoons of ice water over the flour mixture and pulse a few times. Add more ice water, a teaspoon at a time, until the mixture begins to form small clumps. When you press a small amount in your hand, it should hold together.
  • Transfer the mixture to a floured surface and-without kneading too much-shape into a flattened disc.
  • Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
  • Roll the chilled dough out on a floured surface to about 12 inches in diameter. Check frequently for sticking and add more flour to the surface, as needed.
  • Fit the dough into a 9-inch pie plate. Cut away excess overhang and crimp the edge as desired. Refrigerate the pie shell if you won't be par-baking it immediately.
  • Heat the oven to 425 F. Line the pie shell with foil and fill it at least 2/3 full with pie weights or dried beans.
  • Place it on a baking sheet and bake at 425 F for 10 minutes.
  • Remove the foil and pie weights and bake for another 3 minutes. If there are bubbles in the crust, press them down gently; do not prick them. Reduce the oven temperature to 400 F.
  • Gather the ingredients.
  • Heat the milk in a saucepan over medium heat just until hot and bubbles begin to appear around the edges, about 3 to 5 minutes.
  • In a mixing bowl with an electric mixer or whisk, beat the eggs with the 2/3 cup of granulated sugar, 1/4 teaspoon of salt, nutmeg , and the vanilla.
  • Gradually whisk in the hot milk.
  • Place the crust on a sheet pan and pour the filling into the partially baked pie shell.
  • Cover the edge of the pie shell with a pie shield or homemade foil ring.
  • Carefully put the pie in the oven and bake at 400 F for 20 minutes.
  • Then remove the pie shield and bake for about 20 to 30 minutes longer, or until the pie is set. A knife inserted near the center of the pie should come out clean.
  • Cool on a rack for 30 minutes.
  • Slice, serve, and enjoy!

Nutrition Facts : Calories 313 kcal, Carbohydrate 36 g, Cholesterol 130 mg, Fiber 1 g, Protein 8 g, SaturatedFat 9 g, Sodium 272 mg, Sugar 21 g, Fat 16 g, ServingSize 8 servings, UnsaturatedFat 0 g

CLASSIC ENGLISH EGG CUSTARD TART



Classic English Egg Custard Tart image

An English baked egg custard tart is an all-time British classic teatime treat. This recipe is simple to follow, and the results are delicious.

Provided by Elaine Lemm

Categories     Dessert     Pies     Cake

Time 2h25m

Yield 10

Number Of Ingredients 10

1 1/2 cups plain flour
3oz butter (or an equal mix of butter and lard, cubed)
Pinch of salt
2 to 3 tablespoon cold water
3 large eggs
2 large egg yolks (lightly beaten)
1/3 cup caster sugar
2 1/2 cups light cream
Optional: 1/4 teaspoon vanilla extract
1/2 teaspoon nutmeg (freshly grated)

Steps:

  • Gather the ingredients.
  • Place the flour, butter, and salt into a large bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough from becoming warm.
  • Add the very cold water to the mixture and then, use a cold knife to stir until the dough binds together. Add more water a teaspoon at a time if the mixture is too dry. Wrap the dough, and chill for a minimum of 15 minutes, up to 30 minutes.
  • On a lightly floured surface, roll the chilled dough into a 12-inch round. Fit the dough into a 9- to 9 1/2-inch fluted tart pan with a removable bottom. Don't overstretch the pastry while rolling, as it may crack in the oven. Trim the edges of the dough evenly with the top of the tart pan. Lightly dock the bottom of the dough in the tart pan. Transfer the pan to the refrigerator for 30 minutes, or alternatively freeze for 15 minutes. Meanwhile, position a rack in the center of the oven and heat to 375 F.
  • Line the tart with parchment, fill with dry beans or pie weights, and bake until the edges are dry and light brown, about 15 minutes.
  • Remove the parchment and the pie weights and continue to bake until the bottom crust is light golden, 5 to 8 minutes more. Remove from the oven and set aside while you make the filling.
  • Gather the ingredients. Lower the oven to 325 F.
  • In a large bowl, lightly beat the eggs and egg yolks with the sugar.
  • In a medium saucepan, warm the cream to a gentle simmer over medium heat.
  • Drizzle the cream slowly over the beaten eggs, whisking constantly to prevent cooking the eggs. Add the vanilla extract, if using.
  • Place the tart pan on a rimmed baking sheet. Pour the egg-cream mixture through a fine sieve into the tart shell (if you have some remaining custard, you can bake it separately in an oven-proof ramekin).
  • Sprinkle evenly with the grated nutmeg . Transfer to the oven and bake until the edges of the custard are firm, and the center is set, but still wobbles a bit in the center when the pan is gently nudged, 24 to 27 minutes. The custard will firm up even more as it cools, so be careful not to overbake.
  • Let the baked tart cool to room temperature. Carefully remove the tart from the pan and serve.

Nutrition Facts : Calories 287 kcal, Carbohydrate 17 g, Cholesterol 165 mg, Fiber 1 g, Protein 7 g, SaturatedFat 11 g, Sodium 96 mg, Sugar 3 g, Fat 21 g, ServingSize Serves 6, UnsaturatedFat 0 g

BIG MAMA'S EGG PIE



Big Mama's Egg Pie image

This recipe comes from author, Jocelyn Adams of Grandbaby Cakes.

Provided by Jocelyn Delk Adams

Time 3h55m

Yield Serves 8

Number Of Ingredients 12

1 ¼ cups all-purpose flour, plus more for work surface
1 teaspoon granulated sugar
½ teaspoon kosher salt
½ cup cold unsalted butter, cubed
¼ cup cold water, plus more if needed
1 cup whole milk
¼ cup butter
3 large eggs, at room temperature
1 cup granulated sugar
1 ½ tablespoons all-purpose flour
1 ½ teaspoons vanilla extract
¼ teaspoons ground nutmeg, plus more for garnish

Steps:

  • Prepare the Crust: Whisk together flour, sugar, and salt in a bowl to combine. Add butter. Using a pastry cutter, cut butter into flour mixture until various-size crumbs form. Slowly add water, mixing with hands until dough forms, adding more water if needed until dough just comes together (there may still be some dry flour in bowl). Shape dough into a ball. Wrap tightly with plastic wrap; chill until cold, 45 to 55 minutes.
  • Prepare the Filling: Cook milk and butter in a saucepan over medium-low, undisturbed, 10 minutes. Remove from heat. Cool to room temperature, 45 minutes.
  • Whisk together eggs, sugar, flour, vanilla, and nutmeg in a medium bowl. Whisk in cooled milk mixture. Set aside.
  • Preheat oven to 425°F. Unwrap chilled dough; place on a lightly floured work surface. Using a rolling pin, roll dough out to ¼-inch thickness. Transfer to an ungreased freezer-safe 9-inch pie plate. Press dough into bottom and up sides of plate. Crimp edges. Freeze Crust 10 minutes.
  • Remove Crust from freezer. Line with parchment paper; add pie weights. Bake in preheated oven 10 minutes. Reduce oven temperature to 325°F. Remove Crust from oven; remove weights and parchment. Cool 10 minutes.
  • Pour Filling into Crust. Bake at 325°F until top of pie is lightly browned and center jiggles just slightly, 35 to 40 minutes. Transfer to a wire rack; cool completely, about 1 hour. Sprinkle with additional nutmeg, and serve.

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