custard pie

Directions

1. Gently bring the milk to a simmer in a saucepan, adding a vanilla pod or a cinnamon stick, or a lemon peel. Add some of the sugar, and, if desired, a small amount of cornstarch dissolved in a few ml of cold milk to thicken. ⏱ ≈ 10 min
2. Whisk the eggs like you would for an omelet, then add the remaining sugar. ≈ 4 min
3. Gradually incorporate the milk into the beaten eggs, whisking constantly with a wooden spoon to prevent the yolks from curdling. ≈ 4 min
4. Once the milk has been added, gently heat the cream while stirring constantly. You can use a double boiler or a pot with a thick bottom. ⏱ ≈ 10 min
5. Once the cream is ready, pour it into molds that have been previously coated with caramel. Cover the molds with a lid and place them in a container filled with water heated in the oven. Bake in the oven at 160 °C for approximately 30 minutes. ⏱ 30 min