1/2 cup granulated sugar
1/4 teaspoon salt
2 1/2 cups whole milk
1 teaspoon pure vanilla extract
Freshly grated nutmeg, about a pinch.
Preheat oven to 400 degrees. Beat eggs slightly . Mix in the remaining ingredients. Pour into a unbaked pie shell. Sprinkle additional grated nutmeg on top.
Bake for about 30 minutes or until a knife comes out clean when inserted into the center. Remove to wire rack to cool and then refrigerate until well chilled.
6 egg yolks
5 oz. sugar
scant 1/2 teaspoon salt
1 cup half-and-half
2 cups heavy cream
1 1/2 teaspoons pure vanilla extract
9 custard cups or 2 quart baking dish large enough to hold all custard cups or baking dish and pan . Preheat oven to 350 degrees.
In a large bowl whisk together all the ingredients except nutmeg until well combined. Strain through a fine sieve into picture and pour evenly into custard cups placed in a large pan or pour into a 2 quart baking dish place into a larger pan. Sprinkle nutmeg over the top of the custards. Carefully pour into large pan with custard dishes inside, hot water 1 inch up the sides of the baking dish/dishes. Place in oven and bake for about 30-35 minutes or until a sharp thin knife inserted into center comes out clean, Remove immediately from hot water and cool on rack.
This can be easily turned into crème brulee by sprinkling sugar over the top of the baked custards and then caramelizing the sugar using a torch or placing under a broiler.
Brulee Custard Pie
Unbaked pie crust for 9 inch pie plate
Line pie plate and set aside in Refrigerator while preparing filling
Combine in a large bowl
8 egg yolks
2/3 cups sugar
1/2 tsp salt
1/4 tsp nutmeg
1 vanilla pod , seeds scraped out into bowl
2 2/3 cups Half and half or cream
1 tsp vanilla
Preheat oven to 450 , Bake pie for 15 minutes then reduce heat to 350 to finish pie with remaining time.
Mix well until combined. Pour into prepared crust. Place on baking sheet and bake for 30-35 minutes just until knife inserted into the side of custard comes out clean. The pie will still look a bit soft but will set as it cools.
Once pie has cooled, prior to serving sprinkle top of pie with extra fine sugar and with a torch brulee(caramelize) the top of pie. Cut with very hot knife or brulee each slice individually.