Ingredients
1 (9 inch) pie crusts
1 egg yolk (to brush on crust)
1 12 cups milk
1 cup cream
12 vanilla bean, split
14 teaspoon salt
4 large eggs
23 cup sugar
14 teaspoon freshly grated nutmeg
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Science-driven American baking — cookies, pies, cakes with precision
Filipino caramel custard mix — denser and richer than crème caramel
Achievable elevated desserts — laminated doughs, cakes, custards
Copper core = instant heat response — delicate sauces, custards
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Bake pie crust in preheated 425 oven for 15 minutes (be sure to weigh it down to keep it from puffing). Remove from oven and brush with beaten egg yolk; return to oven and bake for 5 minutes, to set the egg yolk. Meanwhile, scald the milk and cream with a piece of vanilla bean and the salt. Remove the vanilla bean. In a mixing bowl, whisk the eggs and sugar together, then pour a quarter of the hot milk over the egg mixture and stir well. Pour the egg mixture into the remaining hot milk and stir well. Pour the custard into the hot, partially baked pie crust, and sprinkle it with nutmeg. Use a crust shield or strips of foil to protect the edges of the crust from overbrowning. Bake the pie for 10 minutes; turn off the oven and without opening the door, bake it for another 5 minutes. The mixture should look set around the edges but will still be wobbly in the middle. If it is not set at the edges, bake it for 5 more minutes. If you have an instant-read thermometer, remove the pie from the oven when it reaches 165 in the center. If the mixture goes above 180, the custard will become watery. Cool the pie for several hours before serving.