[Samal Island, Davao Gulf, Mindanao, Philippines; 07 12 N/125 43' E]

We met James & Lorna of the catamaran "Mind the Gap" (as they say in the London Underground) at Holiday Oceanview Marina in the Philippines as we were all preparing for the Sail Sangihe Rally to northern Indonesia.  We rallied to Sangihe and Morotai and came back to find James & Lorna back from the UK and a family visit.  As we settled into boatyard mode, we rejoined the weekly BBQ potlucks at the marina clubhouse.  Lorna brought this lovely custard pie to one of these convivial gatherings. 

CRUST

125 g Butter

cup Sugar

1 Egg

2 cups Flour

Salt

 

  1. Add flour and salt

  2. Cream butter, sugar and egg

  3. Knead until soft and doughy

  4. Press into greased dish (makes deep filled 8 by 12 should do 2 round 8 or numerous individual tarts)

  5. Bake 15 mins at 180 C (that is ~ 350 F)

 

FILLING
 

1 litre Milk

1 T Butter

1 cup Sugar

2 Eggs

3 T Cornflour  (corn starch)

3 T Flour

1 t Vanilla

Few drops Almond essence

 

  1. Bring milk and butter to boil

  2. Cream sugar, eggs, cornflour, flour, vanilla and almond essence

  3. Add some of boiling milk mix to sugar/egg mix

  4. Mix then pour back into milk pot

  5. Heat GENTLY until thick

  6. DO NOT BOIL

  7. Pour into pie crust

  8. Sprinkle with cinnamon and a little nutmeg

 

Note. I prefer to use less sugar in both crust and filling.