Easy No-Crust Custard Pie

A recipe for an Easy, no-crust to prepare and roll out.

Less work, fewer calories, and super delicious

Continue to Content

Yield: 12 cubes

Easy No-Crust Custard Dessert

Print

Easy, no crust to prepare and roll out. Less work, fewer calories, and super delicious.

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Ingredients

• 1 tin condensed milk
• 1 tin evaporated milk
• 2 eggs
• Vanilla essence
• Nutmeg

Instructions

Preheat oven to 170 degrees.

Beat all ingredients (except nutmeg) together well.

(I used 3 eggs - you may just need 2 if they're large).

Pour into an oven-proof dish suitable to be placed into a larger dish to be baked in a Bain Marie.

(Larger dish to be 3/4 filled with water surrounding dish to be filled with pudding).

Sprinkle with Nutmeg.

Bake for 40 minutes and let the cooldown.

Prepared, tried, and tested  Melanie Kramar

Tried this recipe?

Mention @_EsmeSalon or tag #shareEScare

Notes

Bakers Notes:

I had run out of vanilla essence so used caramel essence.

I squirted some lemon juice out of the bottle while mixing with an electric beater 'cos the bottle caught my eye while doing so!)

I left it in the oven for 10 minutes after I turned off the oven before removing it.

Then I served with a drizzle of syrup.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 28Total Fat 1gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 33mgSodium 19mgCarbohydrates 2gFiber 0gSugar 2gProtein 1g

Please note, I am not a nutritionist. All nutrition information on this blog, EsmeSalon, has been calculated by using an online calculator and is intended for information and guidance purposes only. If the nutrition information is important to you, please be advised that you should consider calculating it yourself, using your preferred tool.

Did you make this recipe?

If you made this recipe, I'd love to see what you did. Please share a picture with me on Pinterest and leave me a note on the pinned post and tell me how it went! It will also be highly appreciated if you wish to leave a rating and review on the blog post. Thanks in advance

Britain and Commonwealth (as per Wikipedia)

Custard tarts have long been a favorite pastry in Britain and the Commonwealth, where they are often called “egg custard tarts” or simply “egg custards” to distinguish the egg-based filling from the commonly served cornflour-based custards. They are sold in supermarkets and bakeries throughout the UK.

In the UK, custard tart is regarded as a classic British dish. A version by Marcus Wareing was selected on the BBC television program Great British Menu as the final course of a banquet to celebrate Queen Elizabeth’s 80th birthday. The tarts are either made as a single large tart from which slices are cut, or as smaller individual tartlets. Classically, they are invariably topped only with a dusting of nutmeg – fruit topping in the French style, or cinnamon dusting in the Dutch, is not typical.

Variations on the classic recipe include the Manchester tart, where a layer of jam is spread on the pastry before the custard is added. Other versions may have some fresh fruit, or rhubarb, cooked into the filling. Versions topped with elaborate arrangements of fruit show the influence of French pâtisserie.

Looking for more or similar recipes than this Easy No-Crust Custard Pie, do check out these Custard recipes

this For later use

Porcelain Pie Pan 10 Inch Reusable Pie Plate, LOVECASA Non-Stick Pie Dish, Round Quiche Baking Dish with Ruffled Edge for Pies | Dinner, Microwave, Dishwasher, and Oven Safe ( White )

Buy from Amazon

Copyright © 2022 esmesalon.com – All rights reserved.

SA Tasty Recipes – Saffas Daily Recipes

We invite you to join our FB Group and share your own homemade recipes and I will then showcase your recipe and picture with credit to you on the blog.