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

3️⃣ Assembling the pie
Remove the mold from the refrigerator.

Carefully pour the mixture over the dough.

Lightly tap the pan on the countertop to remove any air bubbles.

4️⃣ Perfect cooking
Bake at 180°C for 40 to 45 minutes.

The surface should be lightly golden, almost light caramel.The centre should remain slightly shaky when it comes out of the oven: it will firm up as it cools.

⚠️ Yes the tarte color trop vine :

Cover it gently with aluminum foil at the end of cooking.

5️⃣ Cooling and resting
Let cool completely to room temperature.

Then place the pie in the fridge for at least 1 hour (ideally 3 hours).

This resting time is essential to obtain a melting and clean texture when cut.

🍽️ Tasting
Serve chilled or slightly tempered.

Ultra creamy texture, sweet and delicate vanilla taste.

Perfect on its own, or accompanied:

a coffee ☕

a tea

or a drizzle of caramel for the greediest.

💡 Grandma’s Tips
For an even more authentic taste:
Heat the milk with a split vanilla bean, let it steep for 10 minutes, then strain before using.

Paste-free version:
Pour the mixture directly into a buttered mold → homemade flan-like result.

For a shiny surface:
Put the pie under the grill for 2 minutes at the end of cooking (supervision required).