Most growing up in the South have had an egg custard, but for those who haven’t think… “the poor man’s Creme Brulee” (LOVE that too) I have never made a homemade Creme Brulee, but I have a viewer on my TV show who says his 6th grade daughter is a master at them… gotta’ get her as a guest on the VLOG, don’t you think!
This whole write up was to celebrate LOCAL Eggs. My sister has the cutest “Chicken House” in her back yard & She lives in a subdivision, and our whole family benefits from her hard work… It’s greatly appreciated. The price of fresh farm eggs or Organic grocery store eggs can add up… still, I would skimp elsewhere and pay it. Research or ask me why… it is important.
The “Egg Custard” is the humblest of pies and yet so good. There is the plain custard… the coconut custard… apple cinnamon… or one I didn’t show in the video… add to cooked rice in a casserole dish, bake and a Southern Rice custard. My grandmother once said, “Kimberly you love egg custard so much… here’s a buttermilk pie recipe”. Mmmm, I’ll share that one later- its great!
I do want you to know that you can cut the fat and sugar a bit and still have a good “skinny pie” Instead of high fat milks & creams… use 2% Instead of 3/4cp of sugar… 1/2. Small cuts here and there and moderation means you CAN have your pie and eat it too!
Now the Hot or cold debate (feel free to join in with a comment below)… I love the plain custard almost right out of the oven… warm, buttery, vanilla. The Apple Custard is great out of the frig for a quick breakfast even. (Eggs, milk, apples… why not???) Then there is the is the scalded milk debate… Just my opinion, but it’s good with out that step too. Pretty sure the ‘ol S&S put yellow food coloring in theirs, but I try my best to stay away from dyes… plus i think the natural color is prettier. I’m guessing this recipe will bring out some memories and variations… PLEASE share by commenting below, and with all food- PLEASE SHARE (the link at least).
Egg Custard Base:
5 eggs Beat these good before adding other items
3/4 cup of Sugar (skinny it down to 1/2 if you want)
2 tsp of REAL Vanilla
3 cups of milk (I used whole milk, but 2% is STILL a great pie and a little bit skinnier)
1/4 tsp of salt
I love to top it with a few slices of butter on top… some cooks in some glazes the top.
Same thing but add some (defrosted) frozen coconut
Grate or slice apples (add a splash of lemon so they Don’t brown)
sprinkle cinnamon all over the pie and add the custard on top
Cook at 400 degrees the first 15 mins 350 the last… and don’t be afraid to put a loose sheet of foil over the top of the pie if the crust starts to brown too much. 30-40 mins, but trust your eye and knife more… when a knife inserted in the middle comes out clean, you’re good. TRY not to over cook.