Christmas Eve Cinnamon Vanilla Custard (Recipe for Printing)
This Christmas Eve delight blends a creamy cinnamon-vanilla custard with a flaky crust for a comforting holiday pie. Nutmeg and orange zest add festive flair. Save & click.
# What You Need:
→ Pie Crust
01 -
1 pie crust, homemade or store-bought, for a 9-inch pie dish
→ Custard Filling
02 -
4 large eggs
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3/4 cup granulated sugar
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1 1/2 cups whole milk
05 -
1 cup heavy cream
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1 1/2 teaspoons ground cinnamon or 1 cinnamon stick
07 -
2 teaspoons pure vanilla extract or 1 vanilla bean, seeds scraped
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Pinch of salt
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Optional: 1/4 teaspoon ground nutmeg
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Optional: 1 teaspoon orange zest
# How to Make It:
01 -
Preheat oven to 375°F. Roll out pie crust and place in a 9-inch pie dish. Line with parchment paper and fill with baking weights. Bake for 15 minutes. Remove parchment and weights, then bake an additional 5 minutes until lightly golden. Allow crust to cool slightly.
02 -
In a saucepan, combine whole milk, heavy cream, cinnamon, and vanilla. Heat gently over medium heat, stirring until steaming but not boiling. If using a cinnamon stick or vanilla bean, steep for 10 minutes and remove solids.
03 -
In a mixing bowl, whisk together eggs, granulated sugar, and a pinch of salt until mixture is smooth and pale in color.
04 -
Gradually pour the hot milk mixture into the egg mixture while whisking constantly to prevent curdling. Strain the custard through a fine-mesh sieve for a silky texture.
05 -
Reduce oven temperature to 325°F. Pour custard into the prepared pie crust. Bake for 35 to 40 minutes, or until the edges are set and the center retains a slight jiggle.
06 -
Allow pie to cool at room temperature, then refrigerate for a minimum of 2 hours before slicing and serving.
# Extra Tips:
01 -
To prevent soggy crust, ensure the pre-baked shell is fully cooled before adding the custard filling.