Rich flan custard pie
Pies
Spanish cuisine
Custard pie is one of our family's favorites, and this one is especially rich and easy. It came about one Thanksgiving when I had an extra pie crust to fill in a hurry. I used to use Betty Crocker's recipe, but there just wasn't time that day, and I remembered my go-to pantry flan recipe (Spanish Flan, by user ASOTO on allrecipes.com). I threw it into the crust in a blind rush. Later, I was thrilled with the perfectly dense and creamy pie. I'll never go back to Betty Crocker again. <br /> <br />With just 2 cans, eggs, and vanilla, this pie filling comes together in less time than it takes the oven to preheat. A sprinkle of nutmeg is optional, but delicious! <br /> <br />A note about condensed milk: I skip Eagle and Lechera for the more inexpensive store brands. Surprisingly, many store brands are preservative-free, with milk and sugar the only ingredients listed. For both milks, get full-fat. <br /> <br />A note about pans: this will fill a
Share:
0
17
0
Comments