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8 Serves
65 Mins
Preheat your oven to 175°C and prepare your pie dish by lining it with the pastry crust.
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FrenchVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
11 µg / 400 µgCalcium
320 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
26 mg / 420 mgPhosphorus
238 mg / 1,250 mgPotassium
203 mg / 4,700 mgSodium
489 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
26 µg / 55 µgFiber
0 g / 28 gSugar
15 g / 50 gSaturated Fat
9 g / 20 gCholesterol
48 mg / 300 mgCaffeine
0 mgNet Carbs
24 gAlcohol
0 g
In a saucepan, heat the whole milk over medium heat until it begins to steam, but do not let it boil.
In a mixing bowl, whisk together the eggs, sugar, and cornstarch until the mixture is smooth and well-combined.
Slowly temper the egg mixture by adding a small amount of the hot milk while whisking constantly, then pour the mixture back into the saucepan.
Cook the custard over low heat, stirring continuously with a wooden spoon until it thickens significantly, then stir in the vanilla extract.
Pour the custard into the prepared pie dish and bake in the oven until the center is set, then sprinkle with cinnamon before serving.
3
g7
g11
g
Filipino
Italian