Custard pie with evaporated milk
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6
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Calories
249 kcal
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Course
Dessert
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Cuisine
International
Custard pie with evaporated milk
Description
This custard pie starts with a pastry dough formed by mixing all-purpose flour, sugar, and margarine or spreadable butter, kneaded to a smooth consistency and rolled to fit a 20 cm (8-inch) non-stick frying pan. The crust is gently pressed into the pan and smoothed out to about 0.5 cm thick. The custard filling is prepared by whisking together evaporated milk, egg yolk, a whole egg, caster sugar, cornflour, vanilla extract, and salt until smooth and free of lumps. The pie is cooked covered in the frying pan to allow the custard to set slowly and evenly.
The result is a creamy, smooth custard encased in a tender pastry suitable for serving as a dessert. The stovetop cooking approach avoids dry or burnt crust issues sometimes encountered with butter pastry due to its higher water content compared with margarine or spreadable butter. Using a lid prevents steam moisture from dripping onto the pie, preserving its texture.
This pie works well for those without an oven or who seek a stovetop custard dessert option and pairs nicely with fresh fruit or a dollop of cream.
Ingredients
- ⅔ cup all-purpose flour and extra for dusting, aka plain flour
- ¼ cup margarine see the note, or baking spread
- 4 tablespoons caster sugar
- 1 egg
- 1 egg yolk
- 1 ¼ cup evaporated milk
- 2 tablespoons cornflour
- 1 teaspoon vanilla extract
- Pinch salt
Instructions
- In a mixing bowl, put the plain flour with one tablespoon of sugar (12.5 gr/ 0.44 oz) and spreadable butter together. Mix them well and slightly knead until you get a smooth pastry dough.
- Get a 20 cm/8-inch non-stick frying pan and its lid ready (see the note).
- Dust your cleaned work surface with a little bit of flour, then roll the dough on it into a round circle. If possible roll until the shape is about the same size your frying pan. But don’t worry if you can’t.
- Gently lift the pastry using a rolling pin and lay it over your frying pan. Using your fingers, press the pastry gently and smoothen it over. You can use a spoon to even out the edges.
- The pastry will be about 0.5 cm/ 0.19 inch thick.
- Then in another mixing bowl, put the rest of sugar 37.5 gr/ 1.32 oz, together with the milk, the egg yolk, the whole egg, cornflour, vanilla extract, and salt. Whisk it well until it is smooth and it has no lumps at all. You can use a hand whisk, a hand-held mixer, or a hand-held blender. I just used a hand whisk, and it took me less than five minutes to mix until my batter became smooth.
- Pour the custard batter in the pastry.
- Cook your milk custard pie at low heat with the lid on the pan for about 20-25 minutes.
- When your milk pie ready, carefully slide it down onto a plate.
- Enjoy.
Notes
- Using margarine or spreadable butter helps prevent dryness or burning during cooking, unlike regular butter which has less water content.
- If your frying pan lacks a lid, a suitably sized saucepan lid can be used instead for covered cooking.
- After about 15 minutes of cooking, check the lid for steam condensation and wipe it off to avoid water dripping on the pie.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 249kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 96mg | 32% |
| Sodium | 148mg | 6% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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