Maple Pecan Custard Recipes

Steps:

• Make the crust: Roll out 1 disk of dough to just under 1/4 inch thick on a lightly floured surface and fit into a 9-inch glass pie plate. Trim excess, leaving a 1-inch overhang; fold edges under and set aside. Roll out half of remaining disk of dough (reserve remaining dough for another use) to just under 1/4 inch thick, cut out small leaf shapes, and mark veins with the back of a knife, if desired. Brush edges of piecrust with egg wash and apply leaves. Freeze for at least 1 hour.
• Preheat oven to 375 degrees. Brush pastry leaves with more egg wash. Line crust with parchment and fill with pie weights or dried beans. Bake until crust is set, 25 to 30 minutes. Remove pie weights and parchment, and continue to bake until bottom of crust is lightly browned, about 10 minutes more. Let cool completely on a wire rack, about 1 hour.
• Make the filling: Reduce oven temperature to 300 degrees. Place syrup in a large saucepan over medium-high and cook until reduced by a quarter, 5 to 7 minutes. Stir in cream and bring to a simmer; remove from heat.
• In a medium bowl, whisk together egg, yolks, vanilla, salt, and nutmeg. Whisking constantly, slowly add cream mixture to egg mixture, and strain custard mixture through a fine-mesh sieve into a large glass measuring cup.
• Pour custard into crust and place on a rimmed baking sheet. Bake until filling is just set but still slightly wobbly, 45 to 60 minutes. Let cool to room temperature before serving.

Steps:

• Dough: Whisk together flour, granulated sugar, and salt in a large bowl. Add butter, tossing to evenly coat. Rub butter between fingers and thumbs, continuing to toss with flour until mixture has texture of coarse sand. Sprinkle evenly with ice water and stir with hands, gently kneading a few times, just until a dough forms. Flatten into a disk, wrap tightly in plastic wrap, and refrigerate until firm, at least 2 hours and up to 2 days.
• Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to a 12-inch round. Transfer to a 9-inch pie dish. Trim excess, leaving a 1-inch overhang, then fold edges under. Crimp edges as desired. Transfer to a rimmed baking sheet and freeze until firm, about 30 minutes.
• Filling: Meanwhile, melt butter in a saucepan over medium heat. Stir in brown sugar, syrup, and flour and cook, stirring constantly, just until mixture is smooth and thoroughly combined, about 1 minute. Let cool slightly, about 5 minutes. Whisk together milk, eggs, vanilla, and salt in a large bowl. Slowly add warm butter mixture, whisking constantly, until smooth. Pour filling into pie shell, then arrange pecans evenly on top.
• Bake until pie is puffed and set along edges but still wobbly in center when gently shaken, 1 to 1 1/4 hours. (Loosely tent pie with foil if top darkens too quickly.) Let cool completely on a wire rack before serving.

Steps:

• Preheat the oven to 325 degrees. In a medium saucepan, heat the milk over medium heat until very hot but not boiling. Meanwhile, in a large bowl, whisk the eggs with a fork, being careful to incorporate as little air as possible. Very gradually whisk in the hot milk. Whisk in the maple syrup and the vanilla. Strain the custard through a fine-mesh sieve and use a spoon to skim off the foam.
• Place 6 2/3-cup ceramic ramekins or custard cups in a shallow roasting pan and pour in boiling water to reach halfway up their sides. Carefully ladle in the custard and bake until just set, about 40 minutes. Serve warm.

Steps:

• On a lightly floured surface, roll pastry to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425° ., Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 12-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a large heavy saucepan, mix sugar and flour. Whisk in milk and butter. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in pecans and vanilla., For meringue, in a large bowl, beat egg whites, vanilla and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. , Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Bake until meringue is golden brown, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 6 hours before serving.

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a bowl, whisk eggs and sugar until smooth. Add maple syrup, butter, vanilla, salt and pecans. Pour into crust. , Bake until a knife inserted in the center comes out clean, 30-40 minutes. Cool on a wire rack for 1 hour. If desired, top with whipped cream to serve. Store in the refrigerator.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk eggs in a bowl until lightly beaten. Add milk, maple syrup, and vanilla extract; gently beat until incorporated. Pour mixture into six 1/4-cup ramekins. Arrange ramekins in a baking dish. Pour enough water into baking dish to cover ramekins halfway up the sides.
• Bake in the preheated oven until a knife inserted in the center of a custard comes out clean, 35 to 45 minutes. Remove ramekins from baking dish and refrigerate until completely chilled, at least 1 hour.