Serve this delicious dessert in a snack among friends. A creamy and delicious pie that everyone will want to taste… Bon appetit!!!
TABLE OF CONTENTS
INGREDIENTS FOR PORTUGUESE CUSTARD PIE
Here you'll find all the ingredients needed to make this recipe:
- Puff pastry
- Corn starch
- Egg yolks
- Granulated sugar
- Milk
- Lemon zest
- Cinnamon stick
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE PORTUGUESE CUSTARD PIE
Step 1: In a bowl, dissolve the corn starch in 50 ml (1/4 cup) milk.
Step 2: In a saucepan, pour the remaining milk, lemon peel, cinnamon stick, the dissolved corn starch and sugar. Stir and bring to low heat, stirring occasionally. When starts boiling, remove the lemon peel and the cinnamon stick (reserve both). Turn off the heat and add the egg yolks one by one, stirring constantly. Add the lemon peel and the cinnamon stick and place back over low heat until obtain a creamy mixture, about 3 to 4 minutes, stirring occasionally.
Step 3: Meanwhile, preheat the oven to 180ºC (350ºF). Line a pie pan with the pastry and prick the bottom with a fork.
Step 4: Turn off the heat and remove the lemon peel and the cinnamon stick. Pour the cream over the pastry and bake for 25 to 30 minutes.
Step 5: Remove from oven, let cool and serve.
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Portuguese Custard pie
Serve this delicious dessert in a snack among friends. A creamy and delicious pie that everyone will want to taste… Bon appetit!!!
3.50 from 4 reviews
- 200 grams (7 ounces) puff pastry
- 2 tablespoons corn starch
- 6 egg yolks
- 200 grams (about 1 cup) granulated sugar
- 450 ml (2 cups) milk
- Zest of one lemon
- 1 cinnamon stick
- In a bowl, dissolve the corn starch in 50 ml (1/4 cup) milk.
- In a saucepan, pour the remaining milk, lemon peel, cinnamon stick, the dissolved corn starch and sugar. Stir and bring to low heat, stirring occasionally. When starts boiling, remove the lemon peel and the cinnamon stick (reserve both). Turn off the heat and add the egg yolks one by one, stirring constantly. Add the lemon peel and the cinnamon stick and place back over low heat until obtain a creamy mixture, about 3 to 4 minutes, stirring occasionally.
- Meanwhile, preheat the oven to 180ºC (350ºF). Line a pie pan (24 centimeters (9 1/2 inches)) with the pastry and prick the bottom with a fork.
- Turn off the heat and remove the lemon peel and the cinnamon stick. Pour the cream over the pastry and bake for 25 to 30 minutes.
- Remove from oven, let cool and serve.
