custard

Invert your pumpkin pie this year by topping pumpkin pie filling with a ginger cookie crumble.

Pumpkin Custard With Cookie Crumble Recipe

For the Pumpkin Custard

sugar

cinnamon

nutmeg

ginger

cloves

allspice

salt

clementine

pumpkin puree (see note)

evaporated milk

eggs, lightly beaten

For Cookie Crumble

ginger cookie crumbs (see note)

dark brown sugar

all purpose flour

unsalted butter, melted

Whipped cream

For custard: Adjust oven rack to middle position and preheat oven to 425°F. In a medium bowl, whisk together sugar, cinnamon, nutmeg, ginger, cloves, allspice, salt, and citrus zest. Set aside.

In a large bowl, whisk together pumpkin and eggs. Whisk in spice mixture. Whisk in evaporated milk. Pour pumpkin mixture into baking dish and bake for 15 minutes. Reduce heat to 350°F and bake until mixture is just set (it will be slightly jiggly in the center but will firm as it cools), about 45 minutes. Let cool completely. Do not turn off the oven.

For cookie crumble: While custard is cooling, mix together cookie crumbs, dark brown sugar, salt, and flour. Add melted butter and mix until well coated. Press into bottom of pie dish and bake until cookies are toasted and fragrant and mixture holds together, 10-15 minutes. Let cool completely. 

To serve: Break up cookie crumble into large shards. Top each serving of custard with crumble and whipped cream, if desired. Store leftover custard in the refrigerator. Keep crumble separately at room temperature in an airtight container. 

Just like vanilla slice but using Sao biscuits as the pastry.

Custard Slice

L milk

tbs custard powder

tbs sugar

tsp vanilla essence *to taste

crackers

passionfruit

icing sugar

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6026240652001&=domain=br

5348771529001-6026240652001

Easy vanilla slice

(70 grams) custard powder

(115 grams) caster sugar

(250 milliliters) cream

(500 milliliters) milk

vanilla essence

Arnott's Sao original crispbreads (28 biscuits)

(230 grams) pure icing sugar

passionfruit pulp

This Classic Eclair recipe is a Pate a Choux based hollow pastry shell filled with creamy custard, then dipped into a shiny chocolate glaze. Simple, yet sophisticated and all around delicious chocolate eclair recipe!

Classic Éclair

milk

vanilla extract or vanilla bean emulsion

flour

unsalted butter

whole milk ((125 g = 1/2 cup))

water ((125 g = 1/2 cup))

all-purpose flour

eggs (at room temperature)

oz chocolate (chopped)

water

tbsp corn syrup

Mint leaves (washed, dried)

Whisk 6 egg yolks &amp; 3/4 cups sugar and 1/4 cup flour together in a large bowl, add a little bit of milk if the mixture is too thick and difficult to whisk.

Bring 2 cups of milk to a boil.

Slowly pour the milk into the egg yolk mixture, continuously whisking. This is called ‘tempering the yolks’.

Pour the mixture back into the pot and bring to a boil, continuously stirring and going along the bottom of the pot in zigzag motion with a rubber spatula, to prevent scorching. It WILL stick if you stop.

Cook for 1-2 minutes. Remove from heat.

Add 1 tbsp vanilla extract &amp; 2 oz butter. Allow the butter to melt and stir for it to incorporate.

Cover the custard with plastic wrap it touches the custard. To speed up the process you can transfer the custard into a jelly-roll pan, spread it thin, covering with plastic wrap will avoid skin formation. Refrigerate until ready to use.

How to Make the Custard

Line 2 baking sheets with parchment paper. Set aside.

Fit a pastry bag with plain 1/3 inch tip nozzle and drape the bag over a large glass.

Preheat oven to 425°F.

Whisk 5 eggs together.

In a heavy bottom, saucepan combine 1/2 cup milk, 1/2 cup water, 4 oz butter, ¼ tsp sugar &amp; ¼ tp salt. Bring to a boil.

Once the mixture is at a rolling boil, add 1 cup flour all at once, reduce heat to medium and start mixing the dough with a wooden spoon vigorously. Continue doing so for another 2-3 minutes to evaporate some of the moisture.

Transfer the dough to the bowl of a mixer fitted with the paddle attachment and start stirring the dough on medium speed for 1-2 minutes to cool it down slightly.

Add the eggs to the mixture in 4-5 additions, each time allowing the mixer to incorporate the eggs fully before adding more. The dough might separate at first, but it will come back together as you continue stirring and adding more eggs. The mixture should be thick but still fall off the paddle attachment in a thick ribbon. You might not add all eggs before this happens. It is ok.

Transfer the warm dough to the piping bag and pipe out 2-3 inch logs, about 2 inches apart. Place the first baking sheet in the oven and bake for 15 minutes, then reduce the heat to 375°F and continue baking until golden in color, about 25 minutes. DO NOT open the door before the éclairs are golden, they will deflate.

Keep the other sheet with piped logs in the freezer or refrigerator until the first sheet is out of the oven.

Allow the éclairs to cool.

How to make Pate a Choux

Combine all ingredients in a heatproof bowl, set over a pot of simmering water. Bottom of the bowl should not touch the water.

Warm up the mixture and allow the chocolate to melt, stirring it occasionally. Do not overheat. The mixture should only be warm, not hot.

Take off the heat and allow the chocolate to completely melt, stirring it every couple of minutes until chocolate melts.

How to make the Chocolate Glaze

Wash and dry thoroughly each leaf.

Set egg whites in a heatproof bowl, over simmering water and heat, stirring continuously until 140 degrees, or pretty hot to the touch.

Allow the egg whites to cool.

Dip each leaf into the egg whites, allowing most of the egg whites to drip off. The leaves should only be damp with egg white.

Dredge each leaf in the sugar on both sides and set on a paper towel or a cooling rack for sugar to harden up.

Mint Leaf Decoration

Fill a pastry bag fitted with a plain 1/4 inch star/plain tip with custard.

Fill each éclair with custard by inserting the tip into the top of the pastry in 3 places, closer to both ends and in the middle, and squeezing the custard in until it almost starts to come out. Wipe off excess. Leave for 15 minutes for the skin to form in the places where you inserted the custard.

Carefully, dip top of each éclair into the chocolate glaze.

Top with 1 mint leaf as a decoration.

Refrigerate until ready to serve.

Fill and Decorate the Classic Eclair

These simple tarts found in bakeries, kopitiams, and on dim sum carts feature silky egg yolk custard in crisp pastry shells.

Chinese Egg Tarts Recipe

For the Crust:

(5 1/2 ounces) unsalted butter, softened

(3 1/2 ounces) granulated sugar

(7 1/2 ounces) all purpose flour

For the Custard:

cornstarch

heavy cream

yolks

vanilla extract

Adjust oven rack to lower-middle position, place baking stone or sheet pan on rack, and heat oven to 375&deg. Lightly grease a 12 cup muffin tin. Stir butter, sugar, and salt in a large bowl until combined. Stir in egg, and then flour until completely combined. Divide dough into 16 portions and roll into balls. 

Press a dough ball into each cup, pressing dough up sides to about 1/4 inch from top of cup, and maintaining a thickness about 1/8-inch thick. Chill for 30 minutes. 

Whisk sugar, cornstarch, and salt in a medium bowl. Whisk in milk, cream, yolks, and vanilla until combined. 

Fill each cup with custard to about 1/8-inch from top of crust (don't overfill). Bake until crust is golden and custard is just set, about 20 minutes. Let tarts cool in pan for 15 minutes then carefully transfer to wire rack to cool. Let pan cool, then repeat with remaining dough and custard. Serve room temperature or chilled.

This easy and delicious corn soufflé is so creamy and smooth. It uses simple ingredients and makes for a wonderful side dish to any meal.

Corn Soufflé

cream style sweet corn (14.75 ounces)

kernel corn (14.75 ounces, drained)

sweetened condensed milk (14 ounces)

cream cheese (cubed, ½ an 8-ounce bar)

corn starch

baking powder

eggs

salted butter (melted)

Preheat oven to 350°.

Melt the butter, drain the corn, and then put all the ingredients in a blender and blend together.

Pour into a greased 8×11.5 (2 qt) baking dish and bake for approximately 55 minutes or until golden on top.

Serve and enjoy this wonderful corn soufflé!

https://embed.mediavine.com/videos/exaosckktbwavrjzggxy

Easy and delicious corn souffle. Learn how to make this delicious side dish. One of the easiest and tastiest dishes you can make, this corn souffle is a crowd pleaser.

How to Make Corn Souffle

Panna cotta is one of my favorite desserts, equally delicious as a delicate dish all on its own or as a creamy canvas for seasonal fruits.

Vanilla Bean Panna Cotta Recipe

For the Flavored Base:

heavy cream (about 1 3/4 cups; 395 grams)

whole milk (about 1 cup; 225 grams)

vanilla

sugar (about 1/3 cup; 70 grams)

For the Gelatin:

gelatin

whole milk (about 1/4 cup; 55 grams)

To Serve:

For the Flavored Base: In a 3-quart stainless steel saucier, combine cream, milk, and vanilla bean pod over medium heat. When it is steaming-hot, remove from heat, cover to prevent evaporation, and steep between 1 and 24 hours, depending on your schedule or preferred intensity of flavor (see note). Meanwhile, rub vanilla seeds into sugar to break up clumps, then combine with salt.

For the Gelatin: Just before proceeding to step 3, combine gelatin powder, milk, and vanilla extract in a small bowl, mixing with a fork until smooth; set aside to bloom for about 10 minutes.

Rewarm dairy until steaming-hot. Remove vanilla pod and use a flexible spatula to scrape out the flavorful goo inside to mix with the dairy. (The pod can be washed, dried, and reused in another recipe.) Off heat, whisk in vanilla/sugar mixture and bloomed gelatin. Transfer to a 4-cup measuring cup with a spout and cool until lukewarm, stirring from time to time to ensure the panna cotta remains homogeneous. 

Once cool, set aside 6 ramekins or small serving glasses and fill each with about 3 1/2 ounces (1 shy cup; 100g) of the panna cotta base. Cover each with plastic and refrigerate until softly set, at least 4 hours, or longer if you'd like a firmer consistency. (The panna cotta's texture will continue to evolve over time; however, after 12 hours of chilling, it will reach its maximum firmness and will not set up any further.) Serve individual panna cottas with fresh or lightly macerated fruit, if desired.

Delectable creamy egg custard pie is a cinch to make and sure to become a family favorite!

Old Fashioned Silky Creamy Custard Pie

(9 inch) unbaked pie crust

In small bowl separate one egg white from egg yolk reserving both.

Brush crust with beaten egg white and pre-bake for 7-8 minutes.  Let cool for 10 minutes.

In large bowl whisk together 3 eggs plus the one spare yolk and whatever is left from the beaten egg white , sugar, salt, vanilla, cream and milk.

Pour egg mixture into piecrust and sprinkle with nutmeg.  Bake for 35-45 minutes or until knife inserted in center comes out clean.

Cool on a wire rack.  Store in refrigerator.

Tastes just like what my Nana used to make. So good. Reminds me of eggnog in a pie.

I doubled this &amp; had enough for 3 pies. I only have 2 crust; any suggestions for storage or use of the remainder? Can it be pot boiled into a pudding? Thanks!

I love this just as is as custard cups sans the the pie crust.

My daughter and I love egg custard pie so we tried this recipe. It is absolutely delish and we kept going back and forth for pieces. We put the extra in ramekins (in a water bath) and they were just as delicious. Thanks for this simple recipe.

OMG This is the best custard pie!! I had leftovers so I put it in a few ramekin and made small servings...
Definitely a keeper

This pie is so creamy and delicious! One for the recipe box!

Looks amazing! Are there any sugar substitutes I can use to make it a sugar-free version? tysm

This is legit making my mouth water. I haven't made custard pie in forever, and this post makes me remember how much I love it. I'll be making this for the weekend. It looks soooo good.

What a delicious pie! This is perfect for spring; I love custard and haven't had it in quite some time! Excited to make this this week!

That custard pie looks amazing! It also looks so simple to make. I'll have to get my husband to make it for me!! LOL

Oh goodness, this pie looks delightful! So creamy and delicious...I wish I had a slice right now!

This pie looks ever so delicious. A dessert the whole family will love!

My mom has a similar recipe to this and it's so so devine. I will save this one and make it one day for her. Thanks for sharing.

Hmmm yum! This Custard Pie looks sooooo delicious. My son would love this.

I love learning about new recipes.  I have never tried creamy custard pie  before but i am intrigued to find out what it tastes like.

Yum this recipe looks so delicious. We love custard pie too!

This looks so delicious! Adding to my mist try recipes list!! Thanks for sharing:)

Splenda is a good substitute for sugar. Next time. Am also thinking about using fat free half and half in place of milk and cream. But i wonder, how can half and half be fat free?

I love creamy textures when it comes to desserts. This looks rich in flavor and a perfect match for a sweet craving.

This recipe looks absolutely delicious! I can't wait to try it out

Hi  Beth,
What about splenda? I thought it worked out well.
I want to try fat free half and half but hesitant. What do you think?

I'm so excited to find your recipe. I can't wait to make it!  It looks delicious!  I have looked at many custard pie recipes and they turn the oven down to 325 to bake the custard.  My question is do you bake the pie at 400 degrees like the crust or do you turn the oven down?  Thanks for this recipe!

Made this pie today and it was delicious!  Very easy to make and it is so light and yummy!

Our friend Larry (70 yo) reminisced fondly about a pie his aunt in Missouri used to make when he was young. With his description, I searched for a recipe  that would make him smile. I made your recipe and baked it in a pre-baked frozen crust. I wish you could have seen his face. He was delighted and said  it was "very close" to the pie he remembered. Thanks so much for posting  your recipe. You gave Larry a fountain of youth for at least as long as the pie lasted.

Made this pie today. Egg custard pie was my Grandmother favorite pie to bake for the church it wasnt  expensive to make, it tasye great and its super simple.
 I hope this pie taste as good as it looks.

Made this as 6 mini-pies (along with a nice custard-only cook's portion!) for a family reunion. Super good, traveled well. Even froze overnight without harm. This is a keeper recipe!

This is for a deep dish crust....if you had leftover, you were using regular crust....just pour extra into oven proof ramikens sprayed with oil and bake...this recipe should have stated "Deep Dish".

I made this using a Pillsbury Frozen Pie Crust.  The crust did not shrink and this pie was fabulous!

Made this for Thanksgiving. It was dense and grainy. I think next time I'd use more egg yolks and less heat for a longer cook time. Maybe a water bath might help also.

I made two of these pies and they were AMAZING!!!!  I followed the recipe exactly and they came out perfect. This will be my new custard pie recipe from now on!!!!  Thanks

Making this right now as it bakes it smells so good, 
For substitutes would all egg yikes and 2 whites and all heavy cream make a richer custard? Or just ruin the recipe?

This was the first egg custard pie I've ever made.  It was very easy to make.  I thought it was just a tad too sweet.  And, even though I prebaked the piecrust per the directions, there was quite a bit of liquid at the bottom.  I didn't want to let the pie bake longer than 45 minutes but did let it bake a couple minutes longer.  The knife came out clean so I was pretty sure it was done.  Any suggestion as to what I need to do to prevent there from being liquid on the bottom?

I have made this 3 times for a friend at church. He absolutely LOVES it and wants me to make it for him a lot. Previously, I have followed the recipe, using one 9 inch deep dish store bought frozen crust. Each time there was at least a cup left over which I baked in a dish in the oven. This time I wanted to make my friend 2 pies. So I added an extra egg and about one fourth cup more heavy cream. It turned out to be the perfect amount for two 9 inch regular frozen pie crusts! They are in the oven now!

Everyone is having leftover filling because it is a recipe for a Deep Dish pie crust, not a Regular size crust.....it doesn't tell you that as far as I saw...either reduce the ingredients or make sure to use a Deep crust....I just increased and made two regular pies.






pie crus

Thank you for this recipe. I am baking your pies for Easter. One plain and one with coconut! LOL!  My house smells so good and I miss my mama. have a blessed Easter

My Husband loves custard pie. I've tried different recipes but this is now my go to!! I don't know if it's the cream but this is the best recipe for sure.  I just made one 5 days ago and he's been bugging me to make another !  ? It's in the oven now.  Thanks for the recipe !

I made this recipe, but added some cut up fresh rhubarb that I had tossed with sugar and it came out very good. My tip to everyone is to try this recipe with some rhubarb, it comes out pretty great.

Looks delicious. Can't wait to try it with my family!

This classic recipe is THE BEST! Love the hint of nutmeg in it!

Made this pie and I NEVER bake lol but it turned out so well and we LOVED it!
Going to put this into my recipe book, im making for my kids so they have it too :)

Made without the crust and it was wonderful!!!

I am not writing this review because it looks amazing...that's why I made it.  There are few reviews by people who actually made this.  I made this exactly as written and it came out delicious and looked beautiful thank you for this recipe..it is a keeper

A rich and refreshing custard which is a favorite dessert throughout Spain and Latin America. rich and creamy with a melted caramel sauce.

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