Easy Egg Custard

Egg custard has a variety of culinary recipes in different countries in the world with preparations based on milk or cream with the whole egg or just the yolk to thicken it. Also, sometimes it includes flour, cornstarch, or gelatin. Depending on the recipe in different regions of the world, the custard may vary in consistency from a thin pouring sauce (crème anglaise) to the thick pastry cream (crème pâtissière) used in the filling of éclairs or doughnuts. The most common custards are served for desserts or snacks. I found this recipe which uses an easy method to make egg custard. It is commonly served in dim sum restaurants or in Asian bakeries. If time permits, making dough for this recipe is the best. However, it is an easy recipe for beginner bakers. I use the store-bought pie dough. It turns out delicious, plus it saves a lot of time.

Ingredients:
1 package of store-bought pie dough
4 eggs
1 cup milk
1/2 cup to 3/4 cup sugar
2 tbs cream powder (optional)
1 tbs vanilla extract
1/4 tsp salt
Utensil needed:
Individual tart pan

Directions:
Preheat oven set to 350°.
Let the pie dough assume room temperature for easy handling.
Spray the tart pan with a light coating oil. Use a kinfe or biscuit cutter to cut one portion of the pie dough and place in tart shell. Press the dough firmly into the pan with your fingers. Try to make the tart shell uniform in thickness.

To make the custard filling:
Cook milk, sugar, salt, and vanilla until the sugar is melted. Do not let the milk boil.
In a mixing bowl, beat egg and whisk into the sugar milk mixture.
Strain the mixture and make sure there are no lumps.
Place the prepared tart shell onto the baking sheet.
Pour the egg mixture onto the prepared tart shell.
Bake in the oven for 25 to 30 minutes or until golden brown or when and inserted toothpick comes out clean.