Hot Milk Pie Crust
Hot Milk Pie Crust. In a large saucepan, bring 3 cups of milk to a boil. Cut slits in top of pie to vent steam.
Add sugar, 1/4 teaspoon salt, the nutmeg and vanilla; Now, using a fork, whip the mixture together. Preheat oven to 350 degrees.
Combine Butter, Shortening, Water And Milk In A Small Pan And Heat Over A Low Flame Until Butter And Shortening Are Melted.
Mix together the eggs, sugar, salt and vanilla. Whip with fork until smooth and creamy. Add the hot water and milk.
Pour Filling Into Hot Crust (To Prevent Spilling The Filling, Place Pie Plate On Oven Rack Before Pouring Filling Into Crust).
Pour 1/4 of the hot milk/cream over the egg mixture, stirring well. Place a rack on the lower third of oven; Bowl whisk together evaporated milk, whole milk, eggs, garlic,.
Brush Top Of Pie With Egg Wash.
Add in sugar and melted butter and pulse again. Some milk tart recipes call for the custard to be baked but my favorite version is unbaked custard gently flavored with almond extract, vanilla and nutmeg set in a flaky pie crust. Cut 3 slits into each hot dog then rotate hot dog sections so that the cut ends are facing inwards.
Roll Out Second Pie Pastry Disk And Top Pie.
Cut slits in top of pie to vent steam. Remove the top sheet of wax paper. Slowly pour the hot milk over the egg mixture, whilst mixing continuously.
Place The Egg Yolks In A Medium Bowl And Set Aside.
Assemble and chill the pie: Step 3 makes crust for one double crust pie. Preheat the oven to 400 degrees f.
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