Egg custard

[Licia]

I'm looking for a really good egg custard - one that doesn't get watery as soon as it cools. I did a search, but nothing came up. Thanks to anyone who can provide a recipe.

[rachael24]

I know I have one somewhere...let me try and find it for ya and post it when I can!

[tgb]

Heres the one I use, hope you like it
2 large eggs
2 large egg yolks
2 cups whole milk, fat free doesn't work
1/2 cup sugar
1/2 tea vanilla,
cinnamon and/or nutmeg to taste, I usually sprinkle lightly with cin only, but thats just my preferance
Pour into a semi prebaked pie crust and bake OR
pour into 6 -4 oz custard ramikins that are in a glass baking dish with water up half of ramikin and bake at 300 for 30 mins, a little longer if center isn't "set". Cool, and place in fridge. last bout 2 days.
Sometimes eggs have "stringy" stuff, you might want to strain or pick those type lumps out, easiest pie or custard there is, first one I taught my daughter to make.

[Mai]

watery pies, also baking to long and sugar that is not dissolved. My pies are never watery this is my method
I make a deep-dish pie

2.5 cups regular milk
3/4 cup sugar or Splenda
5 large eggs
1/2 teasp vanilla
Fresh grated nutmeg

Beat eggs with whisk in large bowl until yolks are broken and well beaten. Add sugar and half of the milk. Continue beating with wisk until sugar is dissolved (put the tip of your clean index finger in bottom of bowl, if grainy sugar is not dissolved). Add remainder of milk, 1/2 teasp vanilla and gently beat with whisk until sugar is completely dissolved. Pour into pie shell. Grate fresh nutmeg over top of pie crust.

Gently place in oven that is preheated to 425 F being careful not to get liquid up on the sides of the crust. Bake at that temperature for 15 minutes, then turn oven down to 350 F and continue baking until custard is set, approximately 25 minutes, and crust is golden brown around edges. Cool before cutting My custard pies look like velvet when sliced.

[Mai]

pie, it does not go on the crust. I use a lot of nutmeg to me that is the best part of the pie.