Egg Custard Pie

Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.

Detailed Steps for Making Egg Custard Pie

Beat egg yolks and sugar with a hand whisk until the mixture becomes pale and fluffy.

Heat milk until small bubbles appear around the edges, then slowly pour half of the milk into the egg yolk mixture while stirring with a whisk.

Sift in cornstarch and cake flour, mix well, then pour back the remaining milk and mix until smooth.

Heat on low heat, stirring constantly until the mixture becomes smooth and thick, then remove from heat; add butter while hot, and a few drops of vanilla extract (optional), mix well.

Transfer to a piping bag, press firmly at the bottom, roll up, and freeze in the refrigerator.

Heat whole egg and sugar over a double boiler, whisk on high speed until the egg mixture is slightly warmer than your hand, then stop heating over the double boiler; continue whisking on high speed until thick, then switch to medium speed until the egg mixture becomes pale and fluffy, with clear lines, and when lifting the whisk, the egg mixture drips for 2-3 seconds, finally, whisk on low speed to eliminate large air bubbles.

Sift cake flour in two batches, fold gently until well combined.

Heat milk and butter until warm, add a small amount of the batter and stir until combined;

Pour the mixture back into the batter, fold gently until well combined.

Take out the frozen filling and cut into pieces in advance.

Pour the prepared batter into the mold until 1/4 full; bake in a preheated oven at 180°C for 3 minutes, then place the cut filling on top once the surface has formed a crust.

Fill the batter up to 90%, then bake at 180°C for 16-18 minutes; remove from the oven, take out of the mold, and cool on a wire rack.