Easy Custard Pies with Cardamom and Nutmeg
Spiked with nutmeg and cardamom, lusciously creamy egg custard is enveloped in a tasty sweet pastry in these Custard Pies.
- Prep time
- 40 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/3 cup plain flour (plus extra for dusting)
- 2 tbsp almond meal
- 1/2 cup chilled salted butter (grated)
- 1 tbsp caster sugar
- 2 tbsp of a beaten egg
- 1/4 tsp cinnamon
- 1 cup milk
- 3 eggs
- 2/3 cup castor sugar
- 1/8 tsp cardamom
- 1/8 tsp nutmeg
Instructions
- 1
Simply mix flour, sugar, almond meal, cinnamon together.
- 2
Grate in some butter, add in some egg and mix the dough up, using your fingers.
- 3
Wrap the dough plastic and let dough chill for at least 30 minutes.
- 4
Then unwrap and place on a well floured surface.
- 5
Then, cup out discs large enough to line the bottom of a muffin tray with a bit extra to overlap the sides of the muffin cups. After the 6 muffin cups have been lined, set muffin tray back in the fridge while the custard is being made.
- 6
Preheat oven to 400 degrees
- 7
Make the custard by warming the milk.
- 8
Then mix the eggs, sugar, and cardamom together well until creamy - then pour in the milk, while mixing well.
- 9
Pour into the pie shells, sprinkle a bit of nutmeg on top.
- 10
Lower oven temp to 350 degrees and bake for 22-25 minutes until the custard is done.
- 11
After baking, remove from oven and let cool on the counter.
- 12
Then serve with fresh whipped cream.