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Easy No-Crust Custard Pie

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

Less work, fewer calories, and super delicious

Yield: 12 cubes

Easy No-Crust Custard Dessert

Easy No-Crust Custard Pie

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


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


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

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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



Serving Size


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.

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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, the 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



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