Although I was tempted to use evaporated milk, add the extra egg yolk or not scald the milk like others suggested I ended up following the recipe exactly except I mixed the nutmeg into the batter instead of sprinkling it on top. My own mistake, was ahead of myself. The crust began to overly brown after about 15 minutes. So I opened the oven and wrapped the edges in foil. Because I opened the oven I ended up baking for another 5 minutes which is probably why the custard became watery, over baked it. My own fault again. The batter is a bit difficult to work with because it's so watery. Although I tried to fill the crust while it was already placed on the oven rack I still spilled tons of it when I pushed the rack back into place. I used a 9" premade frozen crust and had some batter left over which worked out since I spilled so much of it. The hardest part for me was filling the pie shell. The finished result was really delicious though. Really silky and not overly sweet. 4 stars and not 5 because of the burnt crust and not noting the scalded milk should be added slowly.
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Although I was tempted to use evaporated milk, add the extra egg yolk or not scald the milk...