Mexican · Dessert
Mexican Egg Custard Pie
A lightened take on the classic Mexican egg custard pie, pairing a thin butter shortcrust with a cinnamon-scented custard built on skim milk and blended low-fat cottage cheese instead of cream, keeping each individual pie well under 250 calories.
$1
25 minsPrep
30 minsCook
85 minsTotal
MediumLevel
Nutrition per serving
247Calories
10.5gProtein
9.6gFat
28.7gCarbs
13.3gSugar
1gFiber
384mgSodium
141mgChol
4.9gSat Fat
183mgPotassium
122mgCalcium
1.6mgIron
0.7mcgVitamin B12
0.6mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
Mexican Lager Beer
local
Atole
international
vegetarian
sweet-spot
Instructions
1
Pulse flour, cold butter cubes and salt in a blender until it resembles coarse crumbs, then add iced water a little at a time until the dough just comes together.
2
Divide dough in two, flatten into discs, wrap and chill for 20 minutes.
3
Roll each disc on a floured surface and line two 8cm individual tart tins, trimming the edges; prick the bases with a fork and chill a further 10 minutes.
4
Blend the cottage cheese until completely smooth, then whisk it with the beaten egg, warmed skim milk, sugar, cinnamon and vanilla extract until fully combined.
5
Divide the custard mixture evenly between the two pastry shells, filling almost to the rim.
6
Bake at 180C/350F for 28-32 minutes until the pastry is golden and the custard is just set with a slight wobble in the centre.
7
Cool the pies on a wire rack for at least 15 minutes before serving, as the custard continues to firm up while cooling.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.3 oz38g sifted all purpose flour
- 0.5 oz14g cold, cubed butter
- 0.3 oz8g iced water
- 1 3/81 3/8 eggs, beaten (66g)
- 4.2 oz120g warmed skim milk
- 0.6 oz18g sugar white
- 0.1 oz2g cinnamon ground
- 0.1 oz4g vanilla extract
- 1.4 oz40g blended smooth cottage cheese lowfat
- 0 oz1g salt
