CUSTARD PIE 2
Here's the second custard pie I made with a little alteration on the ingredients. I added more powdered milk and one more egg to see whether it would make the custard's consistency a little thicker than the light version I made earlier. To me, this pie is better than the first pie I made. The low temperature of 350 degrees F is just the right temperature to bake the pie for 45 minutes. The custard has more body, tastier, and the crust is golden brown, just the way I want it.
One 9" Pate Brisee pastry
2 1/2 cups non-fat milk
1 cup powdered milk (KLIM milkpowder)
5 eggs minus 1 egg white
1/2 cup sugar plus 1/3 cup
1/2 teaspoon salt
1 teaspoon vanilla
1/2 freshly grated nutmeg
Roll the pastry thin enough to fit a 9" pie pan. Fit the pastry inside the pie pan by pressing gently with your fingers up to the edges. Cut whatever hangs over the edge of the pan.
Add powdered milk to the non-fat milk in a sauce pan and blend well. Scald the milk until film forms on top.
Put 6 eggs minus 2 egg whites in the food processor and blend quickly. Add Vanilla, salt, nutmeg, sugar and blend well.
Strain the scalded milk through a sieve to another container or bowl. Pour the scalded milk slowly to the egg mixture at the same time blending the eggs in the mixer.
Brush the bottom of the molded pastry in the pie pan with egg whites. Pour the custard mixture. Bake in the preheated 350 F degrees oven for 45 minutes or until golden brown. Let cool before slicing.
* Serves 8
Tested and tried at Chris' kitchen on 06/13/2011