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Baked Custard Pie

I wanted something different for breakfast the other day, and this is what I came up with. A tasty treat hot from the oven for breakfast, or ambrosia served cold for dessert. The base is basically a Branoch, which is a tasty Scottish biscuit.



  • 1 cup rolled oats
  • 1/2 cup (approx) oat bran/meal
  • 1/4 cup (or less) milk
  • dessert spoon of butter (i.e 2 x large teaspoons) melted
  • pinch of salt

Custard Filling

  • 2 cups milk
  • 4 large eggs
  • 1/4 cup castor sugar (thereabouts)
  • 1 large dessert spoon of honey
  • 1 teaspoon of vanilla essence
  • 1 to 2 dessert spoons of flour (err on the side of 1)



In a bowl add the rolled oats and salt.
Melt the butter and mix with the milk.
Poor butter/milk into oats and mix well.
Add oat bran/meal until the consistency is pasty but not too wet.
Press the base mixture into a pyrex pie dish.
Bake at 180C while you prepare the filling.

Custard Filling

Beat all ingredients with a hand beater in a large mixing bowl until well combined.
It’s sometimes easier to do the milk and eggs first, then add the other ingredients in the order above while beating.
This should take about 10 mins which is just right for the base.
Remove the pie pan from the oven, pour in the custard filling and return to oven. Bake for 1 hour at about 180/190 ÂșC (fan forced oven on low fan).
Pie is done when the filling is no longer runny. It should wobble like jelly.


Serving suggestion – serve warm with a cold lavender sauce and a lattice of butterscotch.

posted to Australian,Recipes @ 11:18 pm

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Chickpea Battered Meatballs | home | Veal or Chicken Croquettes (Bitterballen)