|Sugar||1⁄3 Cup (5.33 tbs)|
|Milk||2 Cup (32 tbs)|
|Vanilla extract||1 Teaspoon|
|Freshly grated nutmeg||1 Teaspoon|
Beat eggs just enough to mix.
Add sugar and salt, and slowly stir in milk.
Strain mixture, and allow to cool while preparing pastry and lining 9-inch pie plate.
When milk mixture is completely cool, add vanilla, and pour into pastry shell.
Sprinkle top with freshly grated nutmeg.
Place pie in oven preheated to 450°F.; after 10 minutes reduce heat setting to 325°F.
Bake 35 minutes.
Test filling with silver knife; if it comes out without custard adhering, pie is done.
If not, leave another 5-lo minutes to complete baking.
Note: With this method, pastry will start to cook immediately at high heat, thus preventing soggy crust; liquid mixture, slower to heat up, will bake at reduced temperature and form smooth firm custard.