8 Serves
85 Mins
Preheat your oven to 175°C and line a springform pan with the pie crust, trimming any excess edges.
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PalestinianVitamin E
1 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
13 µg / 400 µgCalcium
99 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
11 mg / 420 mgPhosphorus
106 mg / 1,250 mgPotassium
136 mg / 4,700 mgSodium
98 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
0 g / 28 gSugar
22 g / 50 gSaturated Fat
8 g / 20 gCholesterol
110 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 gIn a large mixing bowl, whisk together the eggs, sugar, and cornstarch until the mixture is completely smooth and free of lumps.
In a saucepan over medium heat, combine the milk, heavy cream, and vanilla extract, bringing the liquid to a gentle simmer.
Slowly pour the hot milk mixture into the egg mixture while whisking constantly to temper the eggs, preventing them from curdling.
Pour the prepared custard into the pastry-lined springform pan and bake in the oven for 50 to 60 minutes, or until the center is set and the top is golden brown.
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Chinese
Indian