This egg custard recipe makes the best egg custard tart I have ever made and tasted. You should check this out; it’s delicious and easy to make. The custard tastes best chilled.
PREPARATION TIME
Ingredients
1 (9-inch) single unbaked pie crust
Egg Custard Filling:
4 large eggs
½ cup white sugar
2 teaspoons vanilla extract
2 cups milk
1 pinch ground nutmeg, or to taste
Directions
Preheat the oven to 400 degrees F (200 degrees C).
Place pastry into a 9-inch pie plate so it covers the bottom and the sides. Crimp edge, if desired.
Line the bottom of pastry with foil or parchment and fill with dried beans or pie weights. Bake in the preheated oven for 8 minutes.
Remove lining and beans or weights; continue baking until crust is set and dry, about 5 minutes. Reduce oven temperature to 350 degrees F. Let pastry cool about 10 minutes while preparing filling.
To make egg custard filling: Beat eggs and sugar in a bowl with an electric mixer until combined. Beat in vanilla. Gradually stir in milk until fully incorporated.
Pour custard mixture over partially baked crust. Note that the crust will be full. Sprinkle nutmeg over the filling.
Bake in the preheated oven until custard is set and a sharp knife inserted near the center comes out clean, about 40 minutes. Cover edge of pastry with foil for the last 15 minutes of baking to prevent overbrowning.
Cool completely before serving, about 1 hour.
From the Editor
Use your favorite store-bought pie crust or make our Best Pie Crust
Nutrition Facts (per serving)
| 338 | Calories |
| 16g | Fat |
| 41g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 338 | |
| % Daily Value * | |
| Total Fat 16g | 20% |
| Saturated Fat 6g | 29% |
| Cholesterol 96mg | 32% |
| Sodium 270mg | 12% |
| Total Carbohydrate 41g | 15% |
| Dietary Fiber 1g | 4% |
| Total Sugars 17g | |
| Protein 7g | 15% |
| Vitamin C 0mg | 0% |
| Calcium 97mg | 7% |
| Iron 1mg | 7% |
| Potassium 171mg | 4% |
