Today, I want to propose a relatively simple yet delicious dessert that's quite forgiving, even if you make a few small mistakes along the way.

The recipe I am about to present combines a buttery crust, a creamy vanilla custard, a few cherries for a burst of fruity sweetness, and a delightful almond crunch for a wonderful blend of textures and flavors.

Let's dive in and see what makes this dish truly special!

Instructions

Preparing the Crust:

• In a food processor, combine the flour, buttermilk, sugar, egg, butter, and baking powder.

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• Mix until a smooth dough forms. If it is too dry, add a few drops of ice-cold water.
• Line a 20 cm springform pan with parchment paper and place the dough into the base, gently pressing it up the sides by 2-3 cm. Smooth the surface with a spoon.

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• Place the crust in the refrigerator to chill while you make the custard.

Making the Vanilla Custard:

• In a saucepan, warm the milk and heavy cream over medium heat. Remember that you want it warm, not hot.
• In a separate bowl, whisk together the egg yolks, sugars, vanilla essence, and cornstarch until smooth.
• When the milk mixture begins to simmer, remove it from heat. Slowly ladle 2-3 spoonfuls of the hot milk into the egg mixture to temper it, stirring continuously.

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• Pour the tempered mixture back into the saucepan. Cook on low heat, stirring continuously, until the custard thickens to a velvety consistency (a double boiler is recommended to prevent curdling).
• Allow the custard to cool slightly, then fold in the mascarpone gently with a spatula. Don't worry if it seems lumpy at this point. It's just the mascarpone.
• Add a small cube of butter, which will help create a silky finish.
• Pour the custard over the chilled crust, add the cherries.

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• Drizzle a bit of cherry syrup.
• Bake at 180°C (350°F) for one hour or until the custard turns golden and it's just slightly wobbly.
• Turn off the oven and let the pie rest inside for an additional hour, then let it cool at room temperature for 30 minutes before removing it from the tin.

Preparing the Caramelized Almonds:

• In a skillet over medium heat, add the roughly chopped almonds and almond flakes. Toast them for 2-3 minutes until golden.
• Sprinkle in the sugar and stir until it starts to melt and caramelize. Add water and continue stirring until the almonds are fully coated in caramel.

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• Immediately spread the caramelized almonds over the custard and drizzle with additional cherry syrup. Garnish with mint leaves for a pop of color.

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The Beauty of This Recipe and Ingredient Insights

Good. The instructions are finished, so let's talk. I think it's safe to say that this egg custard pie recipe captures the essence of classic custard desserts, merging a rich, smooth custard with a crunchy almond topping. On the other hand, the addition of mascarpone brings an extra layer of creaminess that complements the traditional egg custard cream beautifully, preventing the custard from becoming overly dense.

The buttery crust pairs harmoniously with the silky custard and the slight tang of cherries. And last but most certainly not least, the almonds add both texture and a toasty, caramelized flavor, balancing the sweetness of the vanilla egg custard.

And if you were wondering how I ended up creating this dessert, then let me tell you that it's inspired by timeless flavors of vanilla and almonds. Simply put I recall recipes from classic European pastry traditions where custards and creams play central roles.  

Nutritionally, the dish provides calcium from the cream and milk, while eggs offer protein. Almonds add a dose of healthy fats, making this dessert a more balanced treat that satisfies both cravings and nutrition.

FAQ

Now, let's address some common questions about this baked custard pie:

Q: Custard vs. Pudding?

A: Custard uses eggs for thickening, creating a creamier, firmer texture, whereas pudding often uses starches.

Q: How to Tell if a Custard Pie is Done:

A: The center should be set with a slight jiggle. A toothpick should come out cleanly from the center.

Q: Will Custard Thicken as it Cools?

A: Yes, custard sets more as it cools, so don't worry if it seems a bit soft when hot.

Q: Can Custard Pie Be Frozen?

A: Yes, but the texture may change. Thaw it slowly in the fridge for the best results.

Conclusion

This is it. I hope you'll give this dessert a try. If you do, tag us so we can see your creations!

For the full recipe video, check it out on YouTube, and remember to like and subscribe for more easy custard recipe inspiration!