Description
A delightful dessert that captures the essence of the holiday season with creamy cinnamon and vanilla flavors.
Ingredients
Scale
- 1 pie crust (homemade or store-bought)
- 4 large eggs
- ¾ cup granulated sugar
- 1½ cups whole milk
- 1 cup heavy cream
- 1½ tsp ground cinnamon (or 1 cinnamon stick, steeped)
- 2 tsp pure vanilla extract (or 1 vanilla bean, scraped)
- Pinch of salt
- Optional: ¼ tsp ground nutmeg, 1 tsp orange zest
Instructions
- Preheat oven to 375°F (190°C). Roll out the crust and place it in a 9-inch pie dish. Line with parchment paper, fill with baking weights, and bake for 15 minutes. Remove weights and parchment, bake for another 5 minutes until lightly golden. Let cool slightly.
- In a saucepan, heat the milk and cream with cinnamon and vanilla until steaming without boiling. If using a cinnamon stick or vanilla bean, steep for 10 minutes and then remove.
- In a mixing bowl, whisk the eggs, sugar, and a pinch of salt until smooth and pale.
- Slowly pour the hot milk mixture into the eggs while whisking constantly to temper. Strain through a fine-mesh sieve.
- Lower oven temperature to 325°F (160°C). Pour custard into prepared pie crust. Bake for 35–40 minutes until edges set but center jiggles slightly.
- Let cool at room temperature, then refrigerate for at least 2 hours before slicing.
Notes
Serve chilled, topped with whipped cream and a sprinkle of cinnamon or nutmeg. Store in the refrigerator for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 25g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 150mg