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French Custard Pie is far from the standard crust and custard pie that we know of stateside. This pie has no crust, as the custard carries its own weight and is baked in a normal cake pan alongside a topping of sliced apples.
The French have a way of using cream in many marvelous ways that border on magical, and this French Custard Pie is one of them. Cream works in tandem with milk, eggs, sugar, flour, and ample vanilla to create a base that will put other custards you’ve had to shame.
The use of vanilla bean and vanilla extract brightens the flavor of the custard, giving it a bright and floral taste that complements the creaminess.
After the custard ingredients are mixed together, the mixture is chilled in the refrigerator for one hour. The custard then gets poured into the prepared pan, and the apples are arranged on top.
The hardest thing about this recipe? Waiting for it to chill completely! Do thoroughly cool and chill this pie, or else it won’t slice cleanly.
You won’t need long to fall in love with this French Custard Pie. It’s luscious, dreamy, and enticing just after the first forkful. The vanilla beans are a must to give this custard a dose of classic French luxuriousness. If you chill the pie, it almost has a rich, cheesecake-like quality to it.
On top of the apples, which are softened, act as a fruity reprieve to the richness below. You can have this tart as is, or you can fancy it up even further with a bit of crème anglaise sauce. Either way, this French Custard Pie is a win-win!
French Custard Pie
Yield(s): Serves about 9 to 12
15m prep time
45m cook time
1h inactive
you're making mealtime meaningful.
Ingredients
- 1 vanilla bean
- 2/3 cup granulated sugar
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 5 large eggs
- 1 cup whole milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 2 medium apples, very thinly sliced (about 1/8-inch thick)
Preparation
- Grease and line an 8-inch round pan with parchment paper.
- Cut the vanilla bean in half and scrape the seeds from the pod. Add sugar to a mixing bowl along with the vanilla bean seeds and stir until well mixed, using your fingers to break up any chunks of vanilla bean if needed.
- Add flour and salt and whisk to combine. Add eggs and whisk until smooth.
- Whisk in milk, cream, and vanilla extract until smooth. Cover bowl and chill 1 hour.
- After 1 hour, preheat oven to 325°F. Stir batter and pour into prepared pan. Arrange apples along the top, then bake until custard is set 45-50 minutes.
- Let cool in pan for 15 minutes before transferring to a wire rack to cool completely. Chill before slicing for a firmer texture. Enjoy!
Recipe adapted from The Gardening Foodie and Recipes By Janet