Coconut Milk Eggs Curtard

Each country has its own recipe for this kind of ordinary quiche. This common type of custard is widely popular among people. The Asian recipes call for this cake to be formed into small shapes, but in the West, the cakes are prepared in the form of a pie and cut into pieces to serve. Whether as a small shape or a pie, this is a cake that I prefer and moreover it is very easy to prepare. There is nothing better than a piece of egg custard served with a cup of fragrant steaming tea.

Ingredients:
1 unbaked prepared pie crust (homemade or store-bought)
4 eggs, beaten
2 cups coconut milk
3/4 cup sugar
1 tsp vanilla
1/2 tsp nutmeg
1/2 tsp cinnamon
4 drops of yellow food color (optional)

Directions:
Preheat oven to 400°.
In a medium saucepan, add coconut milk and sugar and heat until the sugar is dissolved. Add vanilla, nutmeg, cinnamon, and food color.
Add the milk mixture into the beaten eggs. Whisk well. Pour the batter through sieve to prevent any lumps. Bake in the preheated oven for 30 to 40 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before cutting.