Tarte A La Bouile (custard Pie)

Total Time: 2 hrs 40 mins Preparation Time: 2 hrs Cook Time: 40 mins

Ingredients

• 2 3/4 cups sugar
• 1/3 cup cornstarch plus 1 tablespoon cornstarch
• 4 cups whole milk
• 1 (12 ounce) can evaporated milk
• 4 egg yolks
• 1 1/4 cups butter, softened
• 2 teaspoons vanilla extract
• 1 egg
• 1/2 teaspoon almond flavoring
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda

Recipe

• 1 combine 1 1/4 cups of the sugar and all the cornstarch in a mixing bowl.
• 2 in another bowl, whisk together the milk, evaporated milk and egg yolks. slowly add the milk mixture to the sugar mixture and blend. pour this into a heavy bottomed pot and cook on medium heat stirring constantly until it thickens. (it normally takes me about 30 minutes).
• 3 remove it from the heat and add 1/4 cup of butter and 1 teaspoon of vanilla. stir it until the butter melts and set it aside to cool.
• 4 to make the dough, combine the remaining 1 cup of butter, the remaining 1 1/2 cups of sugar, the whole egg, the remaining teaspoon vanilla the almond flavoring the flour and baking soda in a large bowl. stir until the dough comes together. cover and refrigerate for 1 hour. (this is normally a very loose dough, add more flour if you'd like).
• 5 preheat your oven to 350.
• 6 divide the dough in half for your two pies. roll one half out to no thicker than 1/4". press the dough into 2 greased and floured pie pans. (depending how thick you roll the dough, i usually have enough left for some lattice on top the pie. if you only make one pie you will have plenty dough left for lattice).
• 7 puncture the bottom of the pie crust with a fork a few times and pre-bake for about 10 minutes (this step was never in the original recipe but i do it every time).
• 8 pour the cooled custard into the pie pan and cover with the lattice if you like.
• 9 bake until the crust is lightly browned, about 30 minutes, and cool before slicing.