This egg custard recipe is a classic dessert that’s incredibly easy to make. It’s rich, creamy, and perfect for any occasion. Whether you’re a beginner or experienced baker, you’ll find this recipe a joy to prepare!
Ingredients
- 2 c. sugar
- 5 eggs
- 2 c. milk
- 2 Tbsp. cornstarch
- 2 1/2 tsp. vanilla
- ground cinnamon
- 1 pie shell
Baking Instructions
- Preheat oven to 400°.
- Bake empty pie shell 5 minutes.
- Remove from oven; set aside.
Calorie: 300
Total cooking time:45 minutes
Difficulty level: Easy
The Great Egg Custard Caper
Ah, egg custard. That delightful, creamy dessert that can either be the highlight of your dinner party or the bane of your culinary existence. I mean, what’s not to love about a dish that contains sugar, eggs, milk, cornstarch, and vanilla? But alas, like most things in life, it’s not as easy as it sounds. Let me tell you about my most recent escapade.
The Gathering of Ingredients
It all starts with the simple act of gathering the ingredients. If you’re anything like me, you’ve got about 2 cups of sugar lying around somewhere, but the eggs? That’s another story. I mean, who keeps 5 eggs on hand at all times? Not this guy. So, off to the store I go… again.
The Mystery of the Milk
With the eggs secured, it’s time to tackle the milk. Specifically, 2 cups of milk. Now, I don’t know about you, but I’ve always found it strangely satisfying to pour milk. It’s like a waterfall of creamy goodness. But, don’t get too mesmerized. You still have to measure it out, and let’s just say that my track record with measurements isn’t the best.
Cornstarch Conundrum
Next up is the cornstarch, or as I like to call it, the magic dust. Two tablespoons of this stuff can turn any liquid into a sauce, or in this case, a custard. But don’t be fooled! Cornstarch is a sneaky little devil. It loves to clump up if not handled properly. So be gentle, dear reader.
The Vanilla Victory
The last ingredient is vanilla. Ah, vanilla. Such a simple, yet complex flavor. It’s like that friend who is quiet but always has the best stories. So, in goes 2 1/2 teaspoons of vanilla, and we’re ready to roll. Oh, and don’t forget the ground cinnamon. It’s like the cherry on top, but, you know, on the bottom.
Pie Shell Pandemonium
Now, you might think that the pie shell would be the simplest part. It’s just a shell, right? Wrong. You’ve got to preheat the oven to 400° and bake that bad boy for 5 minutes. Not 4. Not 6. Five. Minutes. But trust me, it’s worth it.
Custard Construction
Finally, it’s time to put it all together. The sugar, eggs, milk, cornstarch, and vanilla go into the bowl. Whisk it, whip it, do a little dance with it if you want. Just make sure it’s well mixed. Then, pour the mixture into the pie shell, sprinkle some ground cinnamon on top, and pop it in the oven.
The Waiting Game
The hardest part? The waiting. As the sweet, sweet smell of your egg custard starts to fill your kitchen, you’ll be tempted to open the oven and take a peek. Don’t. I repeat, do not open that oven. Just sit back, relax, and imagine all the Instagram likes you’ll get once your masterpiece is complete.
The Final Verdict
After what feels like an eternity (but is actually only about 40 minutes), your egg custard is ready. And let me tell you, there’s nothing quite like the sight of a perfectly baked egg custard. It’s a sight to behold, a true testament to your culinary prowess.
So, there you have it folks. My journey through the highs and lows of egg custard making. It’s a roller coaster ride of emotions, but in the end, it’s all worth it. Now, if you’ll excuse me, I have a date with a slice of egg custard.
