Custard Pie (Eggs tablespoons sugar)

A plain single-crust custard pie, and the instruction that matters is already in the text: high heat only long enough to set the pastry, then low heat so the egg never boils.

• Two temperatures, in orderA hot oven (roughly 425-450F) for the first ten minutes or so to set the crust, then down to about 325-350F until the custard is just set, another half hour or thereabouts. Baked hot all the way through, the custard curdles and weeps.
• Knowing when it is doneThe edge should be set and the centre still wobble slightly when the plate is nudged; it firms as it cools. An instant-read thermometer in the centre should show about 175F.
• "Line plate with paste"A pie plate and short pastry. The fluted rim is structural here, since the filling is liquid when it goes in and the crust must hold it.
• Blind baking helpsThe original relies on the initial blast of heat alone. Partially baking the empty shell first, then brushing it with a little beaten egg white, gives more insurance against a soggy base.
• Strain, as directedStraining removes bits of unmixed white and any chalazae, which otherwise show up as tough threads in a set custard. Don't skip it.
• Beat slightlyBeat only enough to combine. Air whipped into the eggs makes a foamy, bubbled top rather than a smooth one.
• MilkWhole milk is what was meant. Skimmed milk sets weakly; a pie made with part cream sets softer and richer but will need the same gentle heat.
• Size and yieldTwo eggs to 1 1/2 cups milk suits a shallow 8-inch plate; a modern 9-inch pan would want about half again as much. Six modest wedges.
• ServingCool to room temperature before cutting or the slice will slump. Chill if keeping more than a couple of hours, and eat within two days.