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Custard pie is to Trinidad what flan is to the rest of the world. Added spices, including cinnamon and ginger, make this version unique and extra tasty.

The addition of the base caramel layer is totally optional.

The ingredients and technique are so simple, you’ll wonder why you never made it before!

A link to all recipes for your next Trini-inspired Inspired Holiday Menu:

Trini Holiday Menu

TRINI CUSTARD PIE

Custard pie is to Trinidad what flan is to the rest of the world. Added spices makes it unique and extra tasty. The addition of the base caramel layer is totally optional. The ingredients and technique are so simple, you’ll wonder why you never made it before!

5 from 10 votes

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Course: Dessert

Cuisine: Caribbean

Keyword: custard pie, flan

Servings:

Calories: 311kcal

Ingredients

1/2 cup granulated sugar if making caramel layer
5 medium eggs
1 can evaporated milk 12 fluid oz
1 can condensed milk
3 tbs grated ginger 1 – 2 oz
½ tsp ground cinnamon
1 ½ tsp vanilla extract

Instructions

Pre-heat oven to 350F. Place empty baking dish(1.5L) in oven until ready to use.
In a small pan, add sugar and 2 tbs water and cook over low heat until caramelized, about 15 mins, swirling occasionally.
While the sugar is cooking, in the mug of a blender, add eggs, carnation, ginger, cinnamon, condensed milk and pulse for 1 minute to combine. Alternatively, use a hand mixer.
Remove baking dish from the oven and pour in caramelized sugar and swirl to coat bottom completely.
Next, strain custard mixture gently into the dish.
Place dish into a larger baking pan (9x13) and fill pan with water halfway up baking dish, about 3 cups.
Place pan in the middle rack of the oven and bake for 45-60 mins or until the custard is set and slightly jiggly.
Remove from the oven, insert a knife around the edges to separate from the baking dish and invert the pie onto a plate or tray. (Alternatively, I allow it to cool, cover and place it in the fridge overnight to ensure that it sets--then invert it the next day. Do whatever works for you. )
Bring to room temperature, cover with plastic wrap and cool in the refrigerator overnight to allow it to continue to set. Slice and serve.