This is one of the simplest recipes. The custard pie can be baked plain or with fresh berries on the bottom. Rasberries are good in the summer and bits of fresh cranberry sauce in the winter. Fresh fruit or fruit sauce can be served on the side. For fewer calories subsitute plain yogurt for the heavy cream. For a dressier presentation, use fluted tart pans. Shortbread crust are good to use if using tart pans.
Custard Ingredients:
4 whole eggs
1/2 cup sugar
2 cups of heavy cream or plain yogurt
1 teaspoon pure vanilla
Directions:
Preheat oven to 350. Whisk together eggs and sugar until evenly blended. Add cream and vanilla and whisk again until mixed. Pour into prepared 9 inch pastry shell. Bake until slightly firm when gently shaken, about 35 minutes. Refrigerate when cool. The tart can also be presented as Cream Brulee by dusting with sugar and carefully browning under the broiler or with a torch.
Custard Ingredients:
4 whole eggs
1/2 cup sugar
2 cups of heavy cream or plain yogurt
1 teaspoon pure vanilla
Directions:
Preheat oven to 350. Whisk together eggs and sugar until evenly blended. Add cream and vanilla and whisk again until mixed. Pour into prepared 9 inch pastry shell. Bake until slightly firm when gently shaken, about 35 minutes. Refrigerate when cool. The tart can also be presented as Cream Brulee by dusting with sugar and carefully browning under the broiler or with a torch.