Spiked with nutmeg and cardamom, lusciously creamy egg custard is enveloped in a tasty sweet pastry in these Custard Pies.
Ingredients
For pie shells
- 1/3 cup plain flour plus extra for dusting
- 2 tbsp almond meal
- 1/2 cup chilled salted butter grated
- 1 tbsp caster sugar
- 2 tbsp of a beaten egg
- 1/4 tsp cinnamon
For custard
- 1 cup milk
- 3 eggs
- 2/3 cup castor sugar
- 1/8 tsp cardamom
- 1/8 tsp nutmeg
Instructions
- Simply mix flour, sugar, almond meal, cinnamon together.
- Grate in some butter, add in some egg and mix the dough up, using your fingers.
- Wrap the dough plastic and let dough chill for at least 30 minutes.
- Then unwrap and place on a well floured surface.
- Then, cup out discs large enough to line the bottom of a muffin tray with a bit extra to overlap the sides of the muffin cups. After the 6 muffin cups have been lined, set muffin tray back in the fridge while the custard is being made.
- Preheat oven to 400 degrees
- Make the custard by warming the milk.
- Then mix the eggs, sugar, and cardamom together well until creamy - then pour in the milk, while mixing well.
- Pour into the pie shells, sprinkle a bit of nutmeg on top.
- Lower oven temp to 350 degrees and bake for 22-25 minutes until the custard is done.
- After baking, remove from oven and let cool on the counter.
- Then serve with fresh whipped cream.
Nutrition
Serving: 1g | Calories: 333kcal | Carbohydrates: 33g | Protein: 7g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 186mg | Fiber: 1g | Sugar: 25g
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