Milk & Vanilla Egg Pie — The Easy and Creamy Dessert!

100 g caster sugar

1 packet vanilla sugar or 1 teaspoon vanilla extract

500 ml whole milk (imperative for a creamy texture)1 pinch of salt

(Optional) 1 tbsp. liquid cream for extra creaminess

👩 🍳 Detailed preparation
1️⃣ Prepare the dough
Preheat the oven to 180°C (static heat).

Lightly butter a 24cm tart tin.

Unroll the shortcrust pastry, line the mold and press the edges well.

Prick the bottom with a fork to prevent it from puffing up.Place the pan in the refrigerator while preparing the appliance.

👉 This resting allows the dough to hold up better when baked.

2️⃣ Prepare the creamy mixture
In a large bowl, crack the eggs.

Add the sugar and vanilla sugar.

Whisk gently until smooth, slightly pale, without incorporating too much air.

Add a pinch of salt (it enhances the vanilla).

Pour in the milk gradually, stirring slowly.Finish with the liquid cream if used.

👉 Important tip: mix gently to keep a smooth texture and avoid bubbles.