Christmas Eve Cinnamon Vanilla Custard (Print Format)
Creamy cinnamon and vanilla custard in a crisp crust, perfect for holiday gatherings and festive tables.
# Ingredients:
→ Custard Filling
01 -
4 large eggs, room temperature
02 -
1 cup granulated sugar
03 -
1 cup whole milk
04 -
1 cup heavy cream
05 -
1 teaspoon pure vanilla extract
06 -
1 teaspoon ground cinnamon
07 -
Optional: pinch of nutmeg for added warmth
→ Pie Crust
08 -
1 9-inch pie crust, homemade or store-bought
09 -
Parchment paper for blind baking
10 -
Pie weights or dried beans for blind baking
# Steps:
01 -
Roll out the pie crust and fit it into a 9-inch pie dish. Line with parchment paper, fill with pie weights, and blind-bake at 190°C (375°F) for 15 minutes. Remove weights and parchment, bake for an additional 5 minutes until lightly golden, then set aside to cool.
02 -
In a medium saucepan over medium heat, warm the milk, cream, cinnamon, and vanilla until steaming but not boiling. Stir occasionally and remove from heat.
03 -
In a large mixing bowl, whisk the eggs and sugar together until pale and smooth. Gradually pour in a small amount of the hot cream mixture into the eggs, whisking constantly to temper the eggs and prevent curdling.
04 -
Slowly add the remaining cream mixture into the eggs, whisking to combine. For a smooth texture, strain the custard through a fine-mesh sieve into a clean bowl.
05 -
Preheat the oven to 160°C (325°F). Pour the custard filling into the pre-baked crust. Place the pie in the oven and bake for 35-40 minutes, or until the edges are set but the center jiggles slightly when moved.
06 -
Let the pie cool to room temperature before transferring to the refrigerator. Chill for at least 2 hours to allow the custard to fully set before serving.
# Tips:
01 -
Bake the pie in a water bath to ensure an even bake and prevent cracks in the custard.