Reviews (1) Add Rating & Review 34 Ratings 5 star values: 9 4 star values: 10 3 star values: 11 2 star values: 1 1 star values: 3 Martha Stewart Member Rating: Unrated 11/29/2012 I actually have a question: blind baking the crust and then baking it again with the filling... Wouldn't it ruin the crust and burn it to charcoal? A total 75 minutes in the oven is crazy for a crust...
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Gallery Classic Egg Custard Pie with Lots of Nutmeg Recipe Summary Servings: 10
Ingredients Ingredient Checklist 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
Gallery Classic Egg Custard Pie with Lots of Nutmeg
Recipe Summary Servings: 10
Gallery
Classic Egg Custard Pie with Lots of Nutmeg
Classic Egg Custard Pie with Lots of Nutmeg
Classic Egg Custard Pie with Lots of Nutmeg
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
Ingredients
Ingredients
- 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
Directions
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.
Reviews (1)
Add Rating & Review 34 Ratings 5 star values: 9 4 star values: 10 3 star values: 11 2 star values: 1 1 star values: 3
Martha Stewart Member Rating: Unrated 11/29/2012 I actually have a question: blind baking the crust and then baking it again with the filling... Wouldn't it ruin the crust and burn it to charcoal? A total 75 minutes in the oven is crazy for a crust...
Reviews (1)
Add Rating & Review 34 Ratings 5 star values: 9 4 star values: 10 3 star values: 11 2 star values: 1 1 star values: 3
Add Rating & Review
34 Ratings 5 star values: 9 4 star values: 10 3 star values: 11 2 star values: 1 1 star values: 3
34 Ratings 5 star values: 9 4 star values: 10 3 star values: 11 2 star values: 1 1 star values: 3
34 Ratings 5 star values: 9 4 star values: 10 3 star values: 11 2 star values: 1 1 star values: 3
5 star values: 9 4 star values: 10 3 star values: 11 2 star values: 1 1 star values: 3
Martha Stewart Member Rating: Unrated 11/29/2012 I actually have a question: blind baking the crust and then baking it again with the filling... Wouldn't it ruin the crust and burn it to charcoal? A total 75 minutes in the oven is crazy for a crust...Martha Stewart Member
Rating: Unrated 11/29/2012
I actually have a question: blind baking the crust and then baking it again with the filling… Wouldn’t it ruin the crust and burn it to charcoal? A total 75 minutes in the oven is crazy for a crust…
Rating: Unrated
All Reviews for Classic Egg Custard Pie with Lots of Nutmeg
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Classic Egg Custard Pie with Lots of Nutmeg
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
