Blueberry Jam and Custard Pie
- 1 blind-baked 10-inch basic pie crust shell
- 1/2 cup blueberry jam
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 cups whole milk
- 10 egg yolks
- 1/2 cup granulated sugar
- Pinch salt
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch salt
- 2 cups sweetened whipped cream
- 8 sprigs fresh mint
Preheat the oven to 350 degrees F.
In a small saucepan, gently warm the jam over medium-low heat.
In a small bowl, mix the cornstarch and water and stir to dissolve. Add to the warm jam and cook, stirring, for 2 minutes. Remove from the heat and spread evenly over the prepared crust. Set aside.
In a clean saucepan, scald the milk over medium heat. Remove from the heat.
In a large bowl, beat the egg yolks and sugar until frothy and pale yellow, about 3 minutes. Whisking constantly, slowly add the hot milk. Add the vanilla, cinnamon, and salt and whisk to combine. Strain through a fine mesh strainer into the pie crust. Bake until the custard is set and the top is golden brown, about 30 minutes.
Remove from the oven and cool to room temperature on a wire rack.
Slice and serve each piece with a dollop of sweetened cream and garnish with a mint sprig.
Recipe courtesy of Emeril Lagasse, 2000