It’s not just a mouthful to say, but a delicious one to eat. With our step-by-step guide, you’ll master this recipe in no time.
Get ready to impress your friends and satisfy your sweet tooth. Let’s dive in!
Exploring the Unique Flavor Profile: Thyme and Cinnamon
You’ll find that the unique flavor profile of thyme and cinnamon gives the milk custard pie a delightful twist. As you bite into the pie, the earthy, slightly minty taste of thyme hits your palate first. It’s a flavor that’s not typically associated with desserts, but trust me, it works wonders.
Next comes the comforting warmth of cinnamon. It’s a familiar taste, one that’s reminiscent of cozy winter nights and hot apple cider. This spice adds a sweet, woody flavor that perfectly balances the thyme’s boldness.
The milky smoothness of the custard forms the final layer of this gastronomic experience. Combined together, thyme, cinnamon, and custard create a symphony of flavors that’s simply irresistible.
The Essential Ingredients for the Milk Custard Pie
To make this decadent dessert, you’re going to need a certain set of key ingredients.
First, you’ll need to source some fresh thyme and high-quality cinnamon. These two spices will infuse your custard with an incredible flavor profile that’s both earthy and sweet.
Next, you’ll need some whole milk and cream. These will form the rich, creamy base of your custard.
You’ll also need granulated sugar, egg yolks, and a pinch of salt to balance the sweetness.
Lastly, don’t forget your pie crust. Whether you’re making it from scratch or buying it pre-made, ensure it’s a buttery, flaky kind that’ll perfectly complement your custard.
With these ingredients at hand, you’re ready to begin creating your thyme and cinnamon-infused milk custard pie.
Step-by-Step Guide: Crafting the Milk Custard Pie
Now that you’ve got all your ingredients ready, let’s delve into the step-by-step process of crafting this scrumptious dessert.
First off, preheat your oven to 350 degrees Fahrenheit.
While your oven’s warming up, whisk together the sugar, eggs, and salt in a bowl.
In a separate pan, heat your milk, cinnamon, and thyme until it’s steaming but not boiling.
Gradually, pour the milk mixture into the egg mixture, stirring constantly.
You’re doing great!
Now, roll out your pie crust into the pie dish, crimp the edges, and pour your custard mix into it.
Pop it in the oven for 40-45 minutes, until the pie’s set but still wobbly in the middle.
Voila! You’ve just made a thyme and cinnamon-infused milk custard pie.
Serving Suggestions for the Thyme and Cinnamon-Infused Milk Custard Pie
For a perfect ending to your meal, consider serving your dessert masterpiece with a dollop of whipped cream or a scoop of vanilla ice cream.
Your thyme and cinnamon-infused milk custard pie is a treat on its own, but these additions can take it to a new level.
The creamy coolness of the ice cream or whipped cream will beautifully balance out the warm, spicy notes of the custard.
You could also sprinkle a dash of cinnamon on top for an extra burst of flavor.
Don’t forget to serve it while it’s still warm—the contrast of temperatures will delight your guests.
It’s the little things that can make a huge difference in presentation and taste.
Enjoy your dessert!
Tips and Tricks to Perfect Your Milk Custard Pie
You’ll find that mastering a few baking techniques can make all the difference in achieving a smooth, creamy dessert.
First, you’ve got to heat your milk slowly, infusing it with thyme and cinnamon. This process extracts the herbs’ flavors, enhancing the custard’s taste.
When combining your milk with eggs and sugar, do it gradually. Rapid mixing can cause your custard to curdle.
Baking your pie at a low temperature is another key. It prevents overcooking, ensuring that your custard remains creamy.
Lastly, remember to give your pie enough cooling time. It’s tempting to dig in right away, but your pie needs time to set.
With these tips, you’ll create a milk custard pie that’s as delicious as it’s beautiful.
THYME AND CINNAMON-INFUSED MILK CUSTARD PIE
- 700 ml of milk I used oat-milk
- 20 g butter
- 2 eggs and 1 egg yolk
- 50 g of sugar
- 25 g of plain flour
- 30 g corn starch
- 2 tablespoons of good quality maple syrup
- 1 stick of cinnamon
- 3-4 small branches of thyme
- pinch of salt
- cinnamon for dusting
- 200 g of shortbread cookies I used ‘Degestive’
- 30 g of toasted shredded coconut
- 80 g of melted butter
- pinch of salt
- 1 tablespoon of good quality maple syrup
- First infuse your milk. Poor the milk in a sauce pan. Add the cinnamon stick, butter and thyme. Heat this very gently on a low heat. Let this infuse for minimum 30 min. Remove the stick & thyme after 30-40 min.
- For the crust mix the cookies till fine. Add the toasted coconut, melted butter, salt and maple syrup. Mix everything together and divide on the bottom of a 24-cm pie-tin (don’t forget the edges!). Press very firm into the pie. Set aside in the fridge.
- Now start the filling. Combine the sugar, eggs, flour, corn starch & salt in a large bowl.
- Poor -while whisking- a bit of the warm milk over the mixture to temper the eggs. Then transfer everything to the saucepan.
- Turn on the heat to cook and constantly whisk until the custard starts to thicken. Keep on whisking until the custard is smooth and thick. Add the maple syrup.
- Let this cool down for 20 minutes.
- Pour the mixture over the crust of the pie and dust with some cinnamon. Tear a few small leaves of the thyme and divide over the top. Finish with some pomegranate seeds.
- Let the pie cool down for at least 4 hours before cutting. But ideally overnight.
Can the Thyme and Cinnamon-Infused Milk Custard Pie Be Made Vegan or Dairy-Free?
Yes, you can definitely make the pie vegan or dairy-free. Just swap regular milk with a plant-based alternative, like almond or soy milk, and use a vegan egg substitute. It’ll still taste delicious!
How Long Can the Thyme and Cinnamon-Infused Milk Custard Pie Be Stored and How Should It Be Stored?
You can store your pie for up to 4 days in the fridge. Make sure it’s covered well to prevent it from absorbing other flavors. Don’t freeze it, as custard doesn’t freeze well.
Can I Use Other Herbs or Spices Instead of Thyme and Cinnamon in the Milk Custard Pie?
Absolutely, you can experiment with other herbs or spices. It’s your pie, after all! Just ensure that they complement the custard flavor. Nutmeg or vanilla might work well. Enjoy your baking adventure!
What Are Some Common Mistakes to Avoid When Making the Milk Custard Pie?
Avoid overcooking, it can turn your pie rubbery. Don’t whisk the eggs too much, you’ll create unwanted bubbles. Ensure your crust is well-chilled before baking to prevent shrinkage. Always measure ingredients accurately.
Can This Recipe Be Doubled or Halved Effectively, and Are There Any Adjustments Needed When Doing So?
Yes, you can double or halve this recipe effectively. However, you’ll need to adjust the cooking time accordingly. More mixture will need longer to set, and less will set quicker, so keep a close eye on it.
So, you’ve made it! Your thyme and cinnamon-infused milk custard pie is ready. With this unique flavor blend, you’ve not only baked a pie, but crafted an unforgettable dessert experience.
Remember, practice makes perfect. Don’t hesitate to experiment with other spices or herbs. Keep these tips in mind and you’ll soon be a master pie maker.
Enjoy sharing this delicious, aromatic treat with your loved ones. Happy baking!