For a richer flavor, use heavy cream in place of 1 cup of the whole milk. A pinch of freshly grated nutmeg or a dash of cinnamon can add a warm, aromatic note to the custard. To bake as a pie, pour the custard mixture into a pre-baked pie crust and bake at 325°F (160°C) for 45-55 minutes, or until the filling is set but still slightly wobbly in the center. Let cool completely before serving.
Victoria Bayer
Jan 17, 2025I added a little bit of lemon zest and it was fantastic! I think next time I'll try bourbon vanilla instead of regular vanilla.
Chris Frami
Nov 24, 2024This recipe brought back so many memories of my grandmother's cooking! It's so simple, yet so satisfying.
Tania Daugherty
Nov 23, 2024I was a bit worried about curdling, but keeping the heat low and stirring frequently worked perfectly. The custard turned out so smooth and creamy!