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Custard pie with evaporated milk

This creamy and delicate custard pie with evaporated milk will be your next favourite dessert. Especially for custard lovers. Because not only this sweet pastry is delicious, but it's so easy to make and can be ready in half an hour.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6
Calories: 249 kcal
Course: Dessert
Cuisine: International

Ingredients

  • ⅔ cup all-purpose flour/ plain flour and extra for dusting.
  • ¼ cup margarine/ baking spread see the note.
  • 4 tablespoons caster sugar.
  • 1 egg.
  • 1 egg yolk.
  • 1 ¼ cup evaporated milk.
  • 2 tablespoons cornflour.
  • 1 teaspoon vanilla extract.
  • Pinch of salt.

Instructions

    Cup of Yum
  1. 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. 
  2. Get a 20 cm/8-inch non-stick frying pan and its lid ready (see the note).
  3. 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.
  4. 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. 
  5. The pastry will be about 0.5 cm/ 0.19 inch thick. 
  6. 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.
  7. Pour the custard batter in the pastry.
  8. Cook your milk custard pie at low heat with the lid on the pan for about 20-25 minutes. 
  9. When your milk pie ready, carefully slide it down onto a plate.
  10. Enjoy.

Notes

  • I never made this pie with butter, but I’ve made it with margarine and spreadable butter. The reason is that butter contains less water than margarine and spreadable butter which I suspect can make the pie dry quicker and get burned when you cook it. If I did try with butter and succeeded, I will share it here.
  • If your frying pan doesn’t have a lid, you can use your saucepan’s lid. As long the size is the same, and it fits well. 
  • After about 15 minutes of cooking, you can check your pie and quickly wipe the inside of your pan’s lid. Because the steam can create water on the inside of the lid and it can drop onto your pie. But don’t worry if you don’t check it. I often don’t do it either.

Nutrition Information

Serving 1g Calories 249kcal (12%) Carbohydrates 27g (9%) Protein 7g (14%) Fat 13g (20%) Saturated Fat 7g (35%) Polyunsaturated Fat 4g Cholesterol 96mg (32%) Sodium 148mg (6%) Sugar 14g (28%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 249

% 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.