"Magic" Custard Pie
I tried making this not believing that it would actually work ...but it did and all the family loved it !!
The layers really do just magically appear it's lovely.
Featured Pinch Tips Video
- 1/2 c
- (113g) unsalted butter
- 2 c
- 2 cups (480ml) milk
- eggs, separated
- 11/4 c
- (150g) confectioner’s sugar
- 1 Tbsp
- 1 tablespoon (15ml) water
- 1 c
- (115g) flour
- 1 tsp
- (5ml) vanilla extract
- extra confectioner’s sugar for dusting (optional)
1Preheat the oven to 160°C (325°F). Lightly butter or grease a 8″x8″ baking dish.
2Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside.
3Whip the egg whites to stiff peaks (add 4 drops of vinegar). Set aside.
4Beat the egg yolks and sugar until light. Mix in the melted butter and the tablespoon of water for about 2 minutes or until evenly incorporated.
Mix in the flour until evenly incorporated. Slowly beat in the milk and vanilla extract until everything is well mixed.
5Fold in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in.
6Pour the batter into the prepared pan and bake for 45-60 minutes or until the top is golden. Allow cake to completely cool before cutting and then dust with confectioner’s sugar (optional)