Effortless Christmas Eve Cinnamon Vanilla (Print Version)
# Ingredients:
→ Pie crust
01 -
3–4 tablespoons ice water
02 -
115 g unsalted butter, cold and cut in cubes
03 -
1/2 teaspoon salt
04 -
160 g all-purpose flour
→ Custard filling
05 -
Pinch of salt
06 -
1/4 teaspoon ground nutmeg, if you want
07 -
1 teaspoon vanilla extract
08 -
50 g light brown sugar
09 -
100 g granulated sugar
10 -
3 large eggs
11 -
120 ml heavy cream
12 -
600 ml whole milk
13 -
1/2 teaspoon ground cinnamon
→ Topping (optional)
14 -
Whipped cream
15 -
Cinnamon sugar
# Instructions:
01 -
First, whisk eggs with white sugar, brown sugar, salt, vanilla, cinnamon, and nutmeg (if you like) in a bowl. Set that aside.
02 -
On the stove, gently warm milk and cream in a saucepan over medium heat. Don’t let it boil, just get it warm.
03 -
Grab a big bowl. Stir together salt and flour.
04 -
Toss in the cold butter chunks. Rub them in with your fingers or a pastry cutter until you see little pea-sized bits. Splash in ice water a little at a time, just enough to bring the dough together.
05 -
Pat the dough into a round. Wrap it up in plastic and chill in the fridge for about half an hour.
06 -
Sprinkle a bit of flour on your surface. Roll out the dough to fit a 23 cm pie pan. Move it to the pan, trim the edges if needed, and pinch or crimp them however you like.
07 -
Lay parchment inside the pie shell, spread pie weights or dried beans on top. Bake at 190°C for 15 minutes, then pull out the weights and bake 5 minutes more. Let it cool down.
08 -
Slowly pour the warm milk and cream into the egg-sugar mix, whisking as you go so the eggs don’t cook.
09 -
Pour the custard blend into your baked pie base. Slide everything into the oven at 165°C. Bake for roughly 40–50 minutes, just until the edges look set but the middle is still a bit wobbly.
10 -
Leave the pie out to cool. Once it’s room temp, pop it in the fridge for at least two hours before slicing.
11 -
If you want, sprinkle cinnamon sugar on top or dollop with whipped cream right before serving.
# Notes:
01 -
You can save time by grabbing a store-bought crust.
02 -
Don't let it stay in the oven too long or the filling won't be creamy.
03 -
Keep extra slices wrapped up in the fridge and eat them within three days.