Ingredients
3
cups of milk, for boiling
1/2
tsp. of almond essence
Directions
1.
Preheat oven to 400o F.
2.
Line bottom and sides of two pie plates (not deep dish) with puff pastry making raised edges.
3.
In a pot, bring milk to a slow boil and add butter, salt and cinnamon. Reduce to simmer.
4.
In a mixing bowl, combine custard powder, corn flour and cake flour. Stir in cold milk and mix to form a paste. Stir in a little of the hot milk mixture.
5.
Stir custard mixture into the pot of hot milk. Add 4 tbsp of the sugar and bring to a boil, stirring continuously.
6.
Remove from heat once the mixture has thickened. Discard cinnamon.
7.
Beat egg whites until stiff. Gradually beat in the remaining sugar. Set Aside.
8.
Beat egg yolks lightly and add a little of the custard mixture to the egg yolks.
9.
Then stir the yolk/custard mixture into the main custard mixture and add almond extract.
10.
Gently FOLD in the egg whites.
11.
Pour the mixture into the awaiting pie pans and bake for approximately 10 minutes.
12.
Lower the temperature to 350 F and bake for an additional 10 to 15 minutes or until the filling has set.
13.
Cool slightly and sprinkle the top of the custard pie with cinnamon and sugar.
Columbus Restaurants
