Homemade Baked Egg Custard
This egg custard recipe makes the best egg custard tart I have ever made and tasted. You should check this out; it's delicious and easy to make. The custard tastes best chilled.
single unbaked pie crust
1
(9-inch)
eggs
4
large
white sugar
½
cup
vanilla extract
2
teaspoons
milk
2
cups
ground nutmeg, or to taste
1
pinch
 Preheat the oven to 400 degrees F (200 degrees C).
  Place pastry into a 9-inch pie plate so it covers the bottom and the sides. Crimp edge, if desired.
  Line the bottom of pastry with foil or parchment and fill with dried beans or pie weights. Bake in the preheated oven for 8 minutes.
  Remove lining and beans or weights; continue baking until crust is set and dry, about 5 minutes. Reduce oven temperature to 350 degrees F. Let pastry cool about 10 minutes while preparing filling.
  To make egg custard filling: Beat eggs and sugar in a bowl with an electric mixer until combined.  Beat in vanilla. Gradually stir in milk until fully incorporated.
  Pour custard mixture over partially baked crust. Note that the crust will be full. Sprinkle nutmeg over the filling.
  Bake in the preheated oven until custard is set and a sharp knife inserted near the center comes out clean, about 40 minutes. Cover edge of pastry with foil for the last 15 minutes of baking to prevent overbrowning.
  Cool completely before serving, about 1 hour.
