Bakery, Recipes
Comments 3

Crustless Custard “Pie” – Lovely Milky Taste

I love custard. I love everything related to custard. I don’t like drinking milk, but I love the milky taste of custard, combined with eggs of course. This pie is a perfect example of milky, sweet custard – as a pie, but without a crust.



The ingredients for this recipe are simple and they are probably going to be found in your kitchen at any time; if not, then at least they can easily be bought in any market.



When I first made this pie last week, I wanted a light, milky dessert and I thought of making a coconut or Spanish flan. But then I browsed through some other custard-related recipes and found this on youtube channel Gourmet TV.




What I loved about this is that the end result is actually something between a flan and a pie. The fact there is no real crust at the base and around makes it lighter. And yet, because there is flour in it, a light, slightly crunchy base occurs while baking.



I made a few changes in the original recipe. I increased the amount of eggs, used a big pie plate and I also changed the instructions slightly, but not much. This is a very easy dessert to make, but you really need to plan ahead because it takes a long time to bake and it also needs quite some time to cool. I recommend making it in the morning and so you can enjoy it in the afternoon with some fresh tea!




Difficulty:  ★☆☆ (Easy)
(makes 1 big pie in 28cm pie plate)


Printable PDF-recipe (no photos)


3 dl (1 1/4 cups) all-purpose flour
1 1/2 dl (10 tbsp) granulated white sugar
A pinch of salt
1 tsp vanilla sugar (or vanilla extract)
5 eggs
1 lt milk


butter and flour to grease and flour the pie plate



1. Preheat the oven to 215C. Butter and flour your pie plate.


2. In a medium bowl, put flour, sugar, salt and vanilla sugar and whisk. If you are using vanilla extract instead of vanilla sugar, do not add it this time, but check step 4.







3. In the bowl of an electric mixer, put eggs and beat them for 4 minutes, first 2 in medium and next 2 in high speed, until you get light and fluffy eggs.




4. Add milk in 2 batches and beat in medium speed until they are well mixed, for about 1-1.5 minutes. If you are using vanilla extract, add it with milk.






5. Add flour in small batches and beat just until the ingredients are incorporated.






6. Transfer the mixture to buttered and floured pie plate. Put in the oven, in medium rack, and bake for 90-95 minutes, until the top is golden colour, slightly browned.



7. When ready, take the pie out of the oven and let it cool to room temperature. When it is cooled down, put it in the fridge for an additional 30 minutes. After that, the pie is ready to serve! Enjoy with fresh tea or coffee!



This entry was posted in: Bakery, Recipes
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I'm a food blogger / food designer and entrepreneur who finally found the meaning of life by cooking, baking and eating together.


    • I also made a gluten free version with rice flour. I added 1/4 cup more rice flour than this one and put 1 more egg. It was quite good, though not exactly the same consistency as this one. Let me know if you make your own gluten free version! :)

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