Caramel Custard Pie Filling
- 1 egg white, unbeaten
- 3 eggs, beaten
- 1 scant cup sugar
- 1/8 tsp salt
- 1 pint milk
After lining the pie plate, brush over with the unbeaten egg white to prevent the custard from soaking into the crust.
Caramelize the sugar by cooking it until rich golden brown in a heavy frying pan, stirring constantly. Add the milk slowly. Simmer until the sugar is dissolved, then strain onto the beaten eggs.
Pour into the pastry shell and bake slowly at 300°F.
Caramelize the sugar by cooking it until rich golden brown in a heavy frying pan, stirring constantly. Add the milk slowly. Simmer until the sugar is dissolved, then strain onto the beaten eggs.
Pour into the pastry shell and bake slowly at 300°F.
Submitted by Mar 27, 2010
15 min 30 min 45 min
15 min 30 min 45 min