My Mom loves egg custard. Do you have a recipe for an egg custard pie?!
Answers:
Egg Custard (Pie)
1/2 Stick butter
3/4 c Sugar
1 c Eggs (about 5 = 1 cup)
1 ds Salt
2 c Milk
1/4 ts Nutmeg
1/2 ts Vanilla
1 (9-inch) pie shell
Cream butter and sugar on medium speed of mixer for 2 minutes!. Add salt, nutmeg, vanilla and eggs!. Beat on high for 2 minutes!. Add milk; continue beating!. Pour into 9-inch unbaked pie shell!. Bake at 350 for 35-45 minutes!.
nfd?Www@FoodAQ@Com
1/2 Stick butter
3/4 c Sugar
1 c Eggs (about 5 = 1 cup)
1 ds Salt
2 c Milk
1/4 ts Nutmeg
1/2 ts Vanilla
1 (9-inch) pie shell
Cream butter and sugar on medium speed of mixer for 2 minutes!. Add salt, nutmeg, vanilla and eggs!. Beat on high for 2 minutes!. Add milk; continue beating!. Pour into 9-inch unbaked pie shell!. Bake at 350 for 35-45 minutes!.
nfd?Www@FoodAQ@Com
6 whole eggs
2 c!. milk
1 c!. sugar
1 tsp!. vanilla
Dash salt
1/4 tsp!. nutmeg or 1 tsp!. vanilla
Combine all ingredients in deep mixing bowl and beat until sugar is dissolved!. Pour into unbaked pie shell and bake at 350 degrees in preheated oven for 45 minutes or until custard is set!. Let cool before slicing!.Www@FoodAQ@Com
2 c!. milk
1 c!. sugar
1 tsp!. vanilla
Dash salt
1/4 tsp!. nutmeg or 1 tsp!. vanilla
Combine all ingredients in deep mixing bowl and beat until sugar is dissolved!. Pour into unbaked pie shell and bake at 350 degrees in preheated oven for 45 minutes or until custard is set!. Let cool before slicing!.Www@FoodAQ@Com
BAKED EGG CUSTARD;
3 large eggs or yolks of 4 standard eggs
600ml/1 pint milk
25g/1 oz caster sugar
Grated nutmeg
1!. Beat whole eggs or egg yolks with milk!. Strain into three quarter litre/ 1 and half pint buttered heatproof dish then stir in sugar!.
2!. Sprinkle top lightly with nutmeg!. Stand in roasting tin containing enough water to come about half way up the sides of the dish
3!.!. Bake in centre of moderate oven 160C/325F/gas 3 for 45 minutes to 1 hour ( or until firm )
Serves 4Www@FoodAQ@Com
3 large eggs or yolks of 4 standard eggs
600ml/1 pint milk
25g/1 oz caster sugar
Grated nutmeg
1!. Beat whole eggs or egg yolks with milk!. Strain into three quarter litre/ 1 and half pint buttered heatproof dish then stir in sugar!.
2!. Sprinkle top lightly with nutmeg!. Stand in roasting tin containing enough water to come about half way up the sides of the dish
3!.!. Bake in centre of moderate oven 160C/325F/gas 3 for 45 minutes to 1 hour ( or until firm )
Serves 4Www@FoodAQ@Com
Grand Marnier Pots de Creme (French Custard)
Ingredients
9 egg yolks
1/2 cup superfine sugar
3 cup heavy cream
1/4 tsp vanilla extract
6 Tbsp Grand Marnier
4 Tbsp freshly-grated orange rind
1 Tbsp Grand Marnier
Instructions
Preheat oven to 325 degrees F!.
Place in the oven a baking pan with 1 inch of water in it to heat!.
In a separate bowl, beat egg yolks with sugar until thick and creamy!. Add very gradually to the cream, stirring constantly with a wooden spoon!. Add vanilla extract and the 6 tablespoons Grand Marnier; mix well!. Pour mixture into pot de créme (custard) cups and place in the baking pan of water in the oven!. Bake for 35 minutes or until a knife inserted in the center of the custard comes out clean!.
Remove from the oven and pan of water and cool completely!. Chill in the refrigerator for at least 2 hours!.
At serving time, blend grated orange rind with the 1 tablespoon Grand Marnier and "ice" the tops of the custards with the mixture!.Www@FoodAQ@Com
Ingredients
9 egg yolks
1/2 cup superfine sugar
3 cup heavy cream
1/4 tsp vanilla extract
6 Tbsp Grand Marnier
4 Tbsp freshly-grated orange rind
1 Tbsp Grand Marnier
Instructions
Preheat oven to 325 degrees F!.
Place in the oven a baking pan with 1 inch of water in it to heat!.
In a separate bowl, beat egg yolks with sugar until thick and creamy!. Add very gradually to the cream, stirring constantly with a wooden spoon!. Add vanilla extract and the 6 tablespoons Grand Marnier; mix well!. Pour mixture into pot de créme (custard) cups and place in the baking pan of water in the oven!. Bake for 35 minutes or until a knife inserted in the center of the custard comes out clean!.
Remove from the oven and pan of water and cool completely!. Chill in the refrigerator for at least 2 hours!.
At serving time, blend grated orange rind with the 1 tablespoon Grand Marnier and "ice" the tops of the custards with the mixture!.Www@FoodAQ@Com
Buttermilk egg custard pie
3 eggs
1 1/2 c!. sugar
1 stick butter, melted
1 1/2 tsp!. flour
1 tsp!. vanilla
1 c!. buttermilk
1 unbaked pie shell
Beat together eggs and sugar!. Add melted butter, flour and vanilla!. Slowly beat in buttermilk!. Pour in unbaked pie shell and bake at 350 degrees until custard is thick and setWww@FoodAQ@Com
3 eggs
1 1/2 c!. sugar
1 stick butter, melted
1 1/2 tsp!. flour
1 tsp!. vanilla
1 c!. buttermilk
1 unbaked pie shell
Beat together eggs and sugar!. Add melted butter, flour and vanilla!. Slowly beat in buttermilk!. Pour in unbaked pie shell and bake at 350 degrees until custard is thick and setWww@FoodAQ@Com