Traditional Melktert with Premade Crust
Traditional Melktert with Premade Crust
Ingredients
For the Crust
- 1 premade pie crust, 9-inch
For the Custard Filling
- 2 1/2 cups milk, whole
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 eggs, large
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon, for dusting, as needed
Instructions
- 1
Preheat your oven to 350°F (175°C). Place the premade pie crust into a 9-inch pie plate. Prick the bottom of the crust several times with a fork to prevent bubbling during baking.
⏱️ 5 min•🌡️ 350
- 2
In a medium saucepan, heat 2 cups of the whole milk over medium heat until it is simmering gently, but not boiling. Watch carefully to prevent scorching.
⏱️ 5 min
- 3
In a separate medium bowl, whisk together the granulated sugar, all-purpose flour, cornstarch, and salt. Add the remaining 1/2 cup of cold milk and the 2 large eggs, whisking until the mixture is smooth and well combined.
⏱️ 3 min
- 4
Slowly temper the egg mixture: gradually pour about 1 cup of the hot milk from the saucepan into the egg mixture, whisking constantly. This prevents the eggs from scrambling. Then, slowly pour the tempered egg mixture back into the saucepan with the remaining hot milk, continuing to whisk constantly.
⏱️ 4 min
- 5
Continue to cook the custard over medium heat, whisking constantly, until it thickens significantly and comes to a gentle boil. Continue to cook for 1 minute more, still whisking, to ensure the flour and cornstarch are fully cooked.
⏱️ 5 min
- 6
Remove the saucepan from the heat. Stir in the unsalted butter and vanilla extract until the butter is completely melted and the custard is smooth and glossy.
⏱️ 2 min
- 7
Carefully pour the hot custard filling into the prepared pie crust.
⏱️ 1 min
- 8
Bake the melktert for 35 to 40 minutes, or until the custard is set around the edges but still has a slight wobble in the center. The crust should be golden brown.
⏱️ 40 min•🌡️ 350
- 9
Remove the melktert from the oven and let it cool completely on a wire rack at room temperature. Once cooled, refrigerate for at least 2 hours (or preferably overnight) to allow it to chill and set fully.
⏱️ 120 min
- 10
Before serving, dust the top generously with ground cinnamon.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Traditional Melktert with Premade Crust
Ingredients
For the Crust
- 1 premade pie crust, 9-inch
For the Custard Filling
- 2 1/2 cups milk, whole
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 eggs, large
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon, for dusting, as needed
Instructions
- 1
Preheat your oven to 350°F (175°C). Place the premade pie crust into a 9-inch pie plate. Prick the bottom of the crust several times with a fork to prevent bubbling during baking.
⏱️ 5 min•🌡️ 350 - 2
In a medium saucepan, heat 2 cups of the whole milk over medium heat until it is simmering gently, but not boiling. Watch carefully to prevent scorching.
⏱️ 5 min - 3
In a separate medium bowl, whisk together the granulated sugar, all-purpose flour, cornstarch, and salt. Add the remaining 1/2 cup of cold milk and the 2 large eggs, whisking until the mixture is smooth and well combined.
⏱️ 3 min - 4
Slowly temper the egg mixture: gradually pour about 1 cup of the hot milk from the saucepan into the egg mixture, whisking constantly. This prevents the eggs from scrambling. Then, slowly pour the tempered egg mixture back into the saucepan with the remaining hot milk, continuing to whisk constantly.
⏱️ 4 min - 5
Continue to cook the custard over medium heat, whisking constantly, until it thickens significantly and comes to a gentle boil. Continue to cook for 1 minute more, still whisking, to ensure the flour and cornstarch are fully cooked.
⏱️ 5 min - 6
Remove the saucepan from the heat. Stir in the unsalted butter and vanilla extract until the butter is completely melted and the custard is smooth and glossy.
⏱️ 2 min - 7
Carefully pour the hot custard filling into the prepared pie crust.
⏱️ 1 min - 8
Bake the melktert for 35 to 40 minutes, or until the custard is set around the edges but still has a slight wobble in the center. The crust should be golden brown.
⏱️ 40 min•🌡️ 350 - 9
Remove the melktert from the oven and let it cool completely on a wire rack at room temperature. Once cooled, refrigerate for at least 2 hours (or preferably overnight) to allow it to chill and set fully.
⏱️ 120 min - 10
Before serving, dust the top generously with ground cinnamon.
⏱️ 1 min