Christmas Eve Cinnamon-Vanilla Custard (Print Version)
Silky custard infused with cinnamon and vanilla in a flaky crust - the perfect cozy ending to your Christmas Eve celebration.
# Ingredients:
→ For the Crust
01 -
1 pie crust (homemade or store-bought)
→ For the Custard Filling
02 -
4 large eggs
03 -
¾ cup granulated sugar
04 -
1½ cups whole milk
05 -
1 cup heavy cream
06 -
1½ tsp ground cinnamon (or 1 cinnamon stick, steeped)
07 -
2 tsp pure vanilla extract (or 1 vanilla bean, scraped)
08 -
Pinch of salt
09 -
¼ tsp ground nutmeg (optional)
10 -
1 tsp orange zest (optional, for holiday flair)
# Steps:
01 -
Preheat oven to 375°F (190°C). Roll out crust and place in a 9-inch pie dish. Line with parchment paper, fill with baking weights, and bake for 15 minutes. Remove weights and parchment, bake another 5 minutes until lightly golden. Cool slightly.
02 -
In a saucepan, heat milk and cream with cinnamon and vanilla until steaming (do not boil). If using a cinnamon stick or vanilla bean, steep for 10 minutes and remove.
03 -
In a mixing bowl, whisk eggs, sugar, and a pinch of salt until smooth and pale.
04 -
Slowly pour hot milk mixture into eggs while whisking constantly to temper. Strain through a fine-mesh sieve for extra smoothness.
05 -
Lower oven to 325°F (160°C). Pour custard into pie crust. Bake 35–40 minutes until edges are set but the center still jiggles slightly.
06 -
Cool at room temperature, then refrigerate for at least 2 hours before slicing.
# Notes:
01 -
This silky, creamy custard pie is infused with warm cinnamon and sweet vanilla, making it perfect for holiday gatherings.