A creamy custard filling perfect for pies and tarts.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Combine all the ingredients from both Ingredient A and Ingredient B in a saucepan.
Cook over medium heat, stirring constantly, until the mixture thickens.
Pour the custard filling onto a baked crust, filling it 90% full.
Bake in a preheated oven at 170°C using bottom heat for 20-25 minutes.
Ensure to stir the custard continuously to prevent it from burning.
Use a pre-baked crust to avoid a soggy bottom.
Can I use coconut milk instead of santan milk?
Yes, coconut milk can be used as a substitute for santan milk.
What is the purpose of baking with bottom heat?
Baking with bottom heat helps to cook the custard evenly without browning the top too much.
Can I add other flavors to the custard?
Yes, you can add other flavors like almond or lemon extract for variation.
How do I know when the custard is thick enough?
The custard is thick enough when it coats the back of a spoon and holds its shape.
Can I make this custard filling ahead of time?
Yes, you can prepare the custard filling in advance and store it in the refrigerator until ready to use.
