I recently stumbled across a simple recipe for a custard pie and decided to moderate it to my liking. It is a really sweet dessert to have but is absolutely delicious. Once it had cooled down, I noticed a lot of melted butter so sponged it up with a paper towel to remove the excess and that worked fine.
With coating the baking tray, I used Coconut oil spray (pretty excessively) to give it a bit of a kick, and it didn’t disappoint. Alternatively, you can just use margarine on the tray to limit it sticking to it and if you want that little coconut hit, you can add ¼ tsp coconut extract to the recipe before cooking. This dish tasted amazing the next day when completely cooled down.
1 ¾ cup of sugar
½ cup self-raising flour
1 tsp vanilla extract
2 cups of milk
8 tbs unsalted butter, melted
coconut cooking spray – for tray
Preheat oven to 200°C.
Blend sugar, flour and eggs until smooth.
Add milk, vanilla extract and the melted butter – if you are adding the coconut extract, add it here – and blend until mixed through.
Pour mixture into pie plate and bake between 60 – 80 minutes (until semi-firm).
Let cool and place in the fridge for 60 – 120 minutes before serving.