It has been a while since I’ve shared at Tasting the Past post, so this post is long overdue. Glad to get back in the kitchen, braving the heat of the over and the Toronto
I had singled out this recipe weeks ago, but never got around to doing it. Summer calls for a light, cool somewhat fluffy desserts, I guess custard pie fits the note just fine.
Ruth Jones’ Custard Pie recipe card had very little information to go on. The card only listed the ingredients and one single instruction: “Bake at 350° F”, no time, or anything. Having never baked custard, a little bit research proved necessary.
I dug out a series of similar recipes online. Baking at 350 °F for 45 minutes seemed like a consistent instruction, so I went with that. Most of them also called for two teaspoons of vanilla extract. I essentially followed the recurring instructions. I felt the dish might need a dash of color. Some freshly picked raspberries found a day earlier at the Stop’s Farmer’s Market would do the trick.
The custard was good. The raspberries had shifted while the pie cooked, creating a heart shaped formation. The fruit added a little extra sweetness. The dessert was perhaps as little too eggy for my own taste, but I guess it is to be expected considering eggs are the star ingredients in this recipe. One factor I didn’t consider initially, but certainly will in the future is the milk. I used 1 % milk in the recipe, because that’s what we had in the fridge. Perhaps using 3.25% milk or even cream may have improved the texture of the custard. I’ll have to give it a try to find out.
Ingredients (as seen on the recipe card)
- 5 or 6 eggs
- ½ cup (100 grams) of granulated sugar
- 2 cups of milk (500 ML.)
- Vanilla extract (2 tsp.)
It simply stated “Bake at 350° F (176 ° C)”. But a little more instructions might come in handy.
- Preheat the oven 350° F (176 ° C)
- In a large bowl, beat the eggs
- Add the sugar and keep whisking.
- Mix in the milk and vanilla extract.
- Pour mixture into pan
- Bake at 350° F (176 ° C) for 45 minutes
Cool and serve!