CookEat Recipe
Custard Pie
A deep vanilla custard pie in folded butter pastry, served chilled with a little icing sugar.
Method
Steps
Step 1
Heat the oven to 200°C. Roll out a quarter pound of prepared cold folded butter pie paste into a circle half an inch wider than a deep ovenproof pie plate. Lightly butter the plate, line it with the paste, press the edges down and trim any excess. Pinch the border neatly. Keep unused raw trimmings refrigerated.
Step 2
Line the pastry with a sheet of white oven-suitable baking parchment and fill it with dried white beans as weights. Lightly brush the exposed pastry border with a little beaten whole egg from pasteurized shell eggs. Bake for about fifteen minutes, then lift out all the beans and paper. Ensure that the base is fully baked, dry and lightly golden, returning the empty shell to the oven if needed.
Step 3
Reduce the oven to 300°F. Crack four actual pasteurized shell eggs into a bowl. Add four ounces of sugar, one teaspoon of ready vanilla extract, three quarters of a pint of cold milk and two gills of cold unwhipped pasteurized dairy cream. Whisk thoroughly for two minutes.
Step 4
Gently remove any loose bean residue from inside the baked shell. Press all the custard mixture through clean food-safe cheesecloth into the pie shell.
Step 5
Bake the filled pie, starting to check after twenty minutes. Continue as needed until the edges are set, the centre has only a gentle wobble and its temperature reaches at least 74°C. The cold filling may need longer than the initial checking time.
Step 6
Remove the pie and sprinkle a little icing sugar over it. Cool promptly, placing it in a refrigerator at 4°C or colder within two hours. Chill until cold, then slice and serve.
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