Welcome to a haven of culinary inspiration, where the love for cooking meets creativity in the kitchen! Our collection is crafted to celebrate the joy of good food, offering a delightful blend of timeless classics and innovative recipes to suit every palate.
Whether you're a seasoned chef or just beginning your culinary journey, you'll find dishes here that transform simple ingredients into extraordinary meals. Explore, experiment, and savor every bite as we guide you through recipes that bring warmth, flavor, and a touch of magic to your table!
Ingredients
- 1 cup heavy cream
- 1/4 teaspoon ground nutmeg
- 1 tablespoon cornstarch
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups whole milk
- 4 large eggs
- 1 teaspoon ground cinnamon
- 1 unbaked 9-inch pie crust
- 1/4 teaspoon salt
Directions
- Preheat oven to 350°F (175°C).
- In a medium saucepan, combine whole milk, heavy cream, and granulated sugar. Heat over medium heat until it begins to steam, but do not boil.
- In a separate bowl, whisk the eggs with cornstarch until smooth.
- Slowly pour the hot milk mixture into the eggs while continuously whisking to temper the eggs.
- Pour the combined mixture back into the saucepan. Cook over low heat, stirring constantly until the custard thickens and coats the back of a spoon. Remove from heat.
- Stir in vanilla extract, ground cinnamon, nutmeg, and salt. Mix well.
- Pour the custard into the unbaked pie crust.
- Bake for 50–60 minutes or until the custard is set but still slightly jiggly in the center.
- Remove from oven and let cool to room temperature, then refrigerate for at least 3 hours before serving.
Prep Time: 15 minutes
Cooking Time: 60 minutes
Total Time: 3 hours 15 minutes
Calories: 320 kcal
Servings: 8
