This quick custard pie is a classic can be flavored with any of our flavored finely ground sugars.
Custard Pie can be made many ways – all of them harken back to yesteryear.
Simply made from simple ingredients. Try it with Lavender sugar, pumped up Pumpkin Pie Spice Sugar, or even our warm Ginger sugar. You wont be disappointed by this vintage recipe with the new twist of our flavored sugars.
NOTE: Skip making your own crust and use store bought to make this recipe even quicker!
A quick delicious custard pie flavored with any or our ground sugars.
Crust - (Or use store bought ad Blind bake according to instructions below.)
1 1/2cupsAll-Purpose Flour
1/4teaspoonbaking powderoptional; for added flakiness
1teaspoonwhite or cider vinegar
3 to 5tablespoonsice water
1 1/2cupsmilk (anything from skim to whole, your choice)
1cupcream (heavy, whipping, light, or half & half, your choice)
2/3cupSignature Finely Ground Sugar any flavor
Crust (Or use store bought)
Whisk together all of the dry ingredients for the crust.
Add the shortening, mixing until the mixture is evenly crumbly. Add the butter, working it in until it's unevenly crumbly, with some larger chunks of butter remaining.
Sprinkle the vinegar and 3 tablespoons of the ice water over the dough while tossing with a fork. Add more water if the dough isn't coming together. Just as soon as the dough becomes cohesive (i.e., you can squeeze it into a ball easily), stop mixing; there should still be visible pieces of fat in the dough.
Flatten the dough into a disk and wrap it in plastic wrap or waxed paper. Refrigerate for 30 minutes or longer; this resting period allows the flour to absorb the water, making the dough easier to roll out.
Roll the chilled crust into a 13" circle, and lay it in a lightly greased 9" pie pan. Make an upright (rather than flat) crimp around the edge; this will help keep the filling from sloshing out as you move the pie from counter to oven. Place the pie crust in the refrigerator to chill while you preheat the oven to 375°F with a rack set in the middle.
To blind-bake (pre-bake) the pie crust, line the chilled crust with foil or parchment paper, and fill it with pie weights or dried beans. Bake the crust for 20 minutes. Remove it from the oven, and gently remove the foil or parchment with the weights or beans. Return the crust to the oven for 10 to 15 more minutes, until it's golden brown all over. If the edges of the crust start to become too brown, cover them with a pie shield or strips of aluminum foil. Remove the crust from the oven and cool completely while you make the filling.
Reduce the oven temperature to 300°F.
To make the filling: Start by combining the milk, cream, and salt in a medium-sized saucepan or microwave-safe bowl. Heat the mixture until small bubbles form around the edges, and steam starts to wisp from the surface; this is how you "scald" milk, if you've ever seen that technique mentioned.
In a separate bowl, whisk together the eggs and sugar. Pour 1/4 of the hot milk/cream over the egg mixture, stirring well. Pour the egg mixture into the remaining hot milk/cream, stirring well. Pour the custard through a sieve, to strain out any possible bits of cooked egg. Stir in the vanilla extract.
Pour the hot filling into the baked, cooled crust. Cover the edges of the pie with a pie shield or strips of aluminum foil to prevent over-browning.
Place the pie onto your oven's middle rack and bake it for 35 to 40 minutes, or until the custard is set at the edges but still a bit wobbly in the center. The temperature of the pie at the center should be between 170°F and 180°F.
Remove the pie from the oven, and place it on a rack to cool. When it's completely cool, refrigerate until you're ready to serve.
Store any leftovers in the refrigerator for several days.
This Lavender Tea Bread is not a typical sweet bread, but it does have that light floral note that lavender brings which adds a sweetness all it own. It is just the thing to have with your cuppa, whether first thing in the morning, as a late night treat or at your next high tea.
In the typical lavender tea bread recipes, you must steep lavender buds in milk. Since the original recipe called for 1 cup of white sugar, we substituted a cup of our lavender sugar, which saves the whole step of steeping the milk and still lends an elegant lavender flavor. Downton Abbey fans take note!!
If you want to skip the glaze, it is just as good that way too.
Preheat the oven to 325 degrees. Grease and flour a 9×5 inch loaf pan. (Full disclosure - we used a non-stick loaf pan and didn't grease it, it came out fine.)
In a medium bowl, cream together the butter and sugar until smooth. Remember that the lavender sugar starts as turbinado sugar, so it will act differently than white granulated sugar. It also is not white at the base so it will be darker in color. It will eventually cream together, just be patient.
Beat in the egg until the mixture is light and fluffy; add in vanilla.
Combine the flour, baking powder, and salt; stir into the creamed mixture alternately with the milk until just blended.
Pour into the prepared pan.
Bake for 45-50 minutes in the preheated oven. Ours sometimes takes longer to bake - you might need to check it by inserting a cake tester, toothpick or knife and making sure it comes out clean.
To prepare glaze, combine powdered sugar and remaining ingredients. Spread over hot bread. Cool in pan 20 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt together in medium bowl; set aside.
Place 1 cup Lavender Sugar, 1/2 cup sugar and cream cheese in large bowl.
Place remaining 1/3 cup sugar in shallow dish and set aside.
Pour melted butter over sugar and cream cheese and whisk to combine(some small lumps of cream cheese will remain but will smooth out later). Whisk in oil until incorporated.
Add egg, milk, and vanilla and whisk until smooth.
Add flour mixture and mix with rubber spatula until soft, homogeneous dough forms.
Divide dough into 24 equal pieces, about 2 tablespoons each. Using your hands, roll dough into balls. Working in batches, roll balls in reserved sugar to coat and evenly space on prepared sheets, 12 balls per sheet. Using bottom of drinking glass,flatten balls to 2 inches in diameter.
Sprinkle tops of cookies evenly with 4 teaspoons of sugar remaining in shallow dish (2 teaspoons per sheet); discard any remaining sugar.
Bake cookies 1 sheet at a time until edges are set and just beginning to brown, 11 to 13 minutes,rotating sheet halfway through baking. Let cookies cool on sheet for 5 minutes,then transfer to wire rack. Let cookies cool completely before serving.
Lemon Glaze (optional)
Mix lemon juice with enough powdered sugar to make glaze and drizzle over the cooled cookies – allow glaze to set.
The final dough will be slightly softer than most cookie doughs. For the best results, handle the dough as briefly and gently as possible when shaping the cookies. Overworking the dough will result in flatter cookies.
Our Finely ground sugars make it super easy to whip up a batch of flavored whipped cream for any occasion. From dark chocolate to bright sweet strawberry – there are 9 different ways to make a perfect whipped cream for any dessert. Choose from Blueberry, Strawberry, Cranberry (seasonal), Ginger, Coconut, Espresso, Lemon, Basil and Cinnamon.
An easy way to create decadent, flavored whipped cream in just minutes.
Keyword: Whipped Cream, Ground Sugar, Dessert
Hand mixer or Stand Mixer
½cupHeavy Whipping Cream
3TbspSignature Flavored Ground Sugar
Put cream into the bowl.
Add the sugar to the bowl.
Start mixer and watch to make sure sugar is initially mixed – stop to scrape bowl if necessary.
Whip cream to desired stiffness.
Refrigerate until needed or use immediately
It is best to make whipped cream with heavy whipping cream in a bowl that has been chilled in the refrigerator.Note: This recipe can be made with any of our finely ground flavored sugars: Blueberry, Strawberry, Cranberry, Ginger, Coconut, Espresso, Dark Chocolate, Lemon or Basil.
These green beans are supper yummy – even though the combination of Smoked Brown Sugar and soy sauce seems odd – it all works with the bacony goodness. Our Smoked Brown Sugar seems to work exceptionally well with these ingredients to give a slightly smoky, sweet and salty twist on green beans. If you choose to use our Smoked Garlic Powder as well, you are in for a real treat!
These cookies feature our Smoked Brown Sugar and they are addictive! Mildly reminiscent of a s’more but also a sugar cookie laced with toffee – we think they are a hit. Some think the smoky flavor adds just a hint of bacon – what could be better bacon in a cookie?? It is a complex flavor that always pleases.
We use these as samples at our farmers markets locally and while most people have heard of a sugar cookie – most have NOT heard of a brown sugar cookie – much less a smoked brown sugar cookie.
Oh Yea – they are also super simple to make too. If you have two large cookie sheets you can put a dozen on each and be done baking in about 15 minutes! (A double batch makes scads of cookies for a crowd too.)
Mix together flour, baking soda, and salt and set aside.
With an electric mixer, beat together butter and both sugars for 5 minutes.
To the sugar and butter mixture, add in the egg and vanilla. Mix for one additional minute.
Mix in the flour mixture until uniformly combined.
Use a spoon or cookie scoop to shape small balls about 2 tablespoons each. Arrange 2 inches apart on prepared cookie sheet (do not press down or shape the cookies).
Bake 8 minutes, or until the edges are just slightly gold. To preserve the chewy yumminess of this cookie do not bake too long (if you think they look just a bit under-done in the middle – then they are just right)!
Let cool on pan 5 minutes before transferring to a cooling rack.
These cookies might become slightly crisp initially, but will become soft and chewy once again if stored in an airtight container. These cookies are amazing dipped in a hot cup of coffee!