We are having an unusual Thanksgiving Dinner this year. Because of my eye surgery a few days before Thanksgiving it is difficult to cook so I toned down our usual Turkey Dinner. I saw this recipe by Melisssa Clark in the NYT and thought it would be a different kind of dessert for the holidays. Dan likes egg custard very much, and this is a twist on regular custard with maple syrup providing the sweetness.
NUTMEG-MAPLE CREAM PIE
Ingredients
-
¾
cup maple syrup
-
2 ¼
cups heavy cream
-
4
egg yolks
-
1
whole egg
-
¼
teaspoon salt
-
1
teaspoon freshly grated nutmeg
-
1
teaspoon vanilla extract
-
1
pre-baked 9-inch pie crust
Preparation
Preheat oven to 300 degrees. In a medium saucepan over medium-high heat,
reduce maple syrup by a quarter, 5 to 7 minutes. Stir in cream and
bring to a simmer. Remove from heat.
 |
| Reducing the maple syrup. | |
|
 |
| Stir in cream. |
In a medium bowl, whisk together egg yolks and egg. Whisking constantly,
slowly add cream mixture to eggs. Strain mixture through a fine-mesh
sieve into a cup or bowl with pouring spout. Stir in salt, nutmeg and
vanilla.
 |
| Strain egg and cream mixture. |
 |
| Add freshly grate nutmeg (The nutmeg is key to this recipe.) |
Pour filling into crust and transfer to a rimmed baking sheet. Bake
until pie is firm to touch but jiggles slightly when moved, about 1
hour. Let cool to room temperature before serving.
 |
| Baked pie and custard. |
 |
| Ready to eat. |
My pie crust didn't turn out so well, and I had more custard than it would hold so I filled three custard cups with the remaining mixture. Since I have trouble making pie crust, next time I think I will just use this recipe and make individual custards. The nutmeg and maple combination made for a delicious custard. I need to work on my pie crusts.
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