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.
Servings: 6
Equipment
- Mixing bowls.
- Rolling Pin
- Handheld mixer or
- Hand whisk
- 8-inch non stick frying pan.
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
- 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
- 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
Serving: 1g | Calories: 249kcal | Carbohydrates: 27g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 96mg | Sodium: 148mg | Sugar: 14g
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.