Description
A delightful holiday dessert with creamy texture and fragrant spices, perfect for Christmas gatherings.
Ingredients
Scale
- 1 pie crust (homemade or store-bought)
- 4 large eggs
- ¾ cup granulated sugar
- 1½ cups whole milk
- 1 cup heavy cream
- 1½ tsp ground cinnamon (or 1 cinnamon stick, steeped)
- 2 tsp pure vanilla extract (or 1 vanilla bean, scraped)
- Pinch of salt
- Optional: ¼ tsp ground nutmeg
- Optional: 1 tsp orange zest
Instructions
- Preheat the oven to 375°F (190°C). Roll out the pie crust and place it in a 9-inch pie dish. Line with parchment paper and fill with baking weights. Bake for 15 minutes, then remove weights and parchment, and bake for another 5 minutes until golden. Cool slightly.
- In a saucepan, heat the milk and cream with the cinnamon and vanilla until steaming. If using a cinnamon stick or vanilla bean, let steep for about 10 minutes, then remove.
- In a mixing bowl, whisk together the eggs, sugar, and a pinch of salt until smooth.
- Slowly pour the hot milk mixture into the eggs while whisking constantly to temper. Strain the mixture through a fine-mesh sieve.
- Lower the oven temperature to 325°F (160°C). Pour the custard into the pre-baked pie crust and bake for 35–40 minutes until edges are set but center jiggles.
- Cool at room temperature, then refrigerate for at least 2 hours before slicing.
Notes
Serve chilled, with whipped cream or a sprinkle of cinnamon/nutmeg for garnish. Store covered in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg