I used a pre-made raw crust that I rolled out, brushed with egg white, and baked for a few minutes to prevent from getting soggy. I tossed the extra egg yolk into the mix and added an extra teaspoon of sugar. I also scalded the milk and slowly poured it into the egg mixed with a hand mixer blending it all together as I went. This created a rather thick frothy layer on top of the liquid, but I was able to scoop out the froth and still have plenty of liquid left over to fill the 9" pie pan. I used cinnamon instead of nutmeg. The texture came out great-- very smooth and silky, great flavor. However, there was a layer of water underneath the custard layer that basically ruined the crust. ): I think it may be because I used 2% milk, I'm not sure. Next time I'll reduce the sugar a little bit because it came out too sweet for my taste, and I'll try different milk variations.
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I used a pre-made raw crust that I rolled out, brushed with egg white, and baked for a few...