A recipe for an Easy, no-crust to prepare and roll out.
Less work, fewer calories, and super deliciousPrint
Easy No-Crust Custard Dessert
Easy, no crust to prepare and roll out. Less work, fewer calories, and super delicious.
- Prep Time: 5 minutes
- Additional Time: 0 hours
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 12 cubes 1x
- 1 tin condensed milk
- 1 tin evaporated milk
- 2 eggs
- Vanilla essence
- 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.
- 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.
Prepared, tried, and tested Melanie Kramar
- Serving Size: 1
- Calories: 28
- Sugar: 2
- Sodium: 19
- Fat: 1
- Saturated Fat: 1
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 1
- Cholesterol: 33
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