Eggs And Jam Don't Mix

There are certain things in life, that just don't mix.

Like oil and water (though apparently, BP disagreed). Peanut butter and banana (yuck). Angelina and Billy Bob (what was she thinking). Or baked beans and my husband (they'll bring tears to your eyes... seriously).

But custard and jam? Yeah. Add them to the list. I'm just not sure that Emeril Lagasse knew what he was doing here.

If you wanna give it a whirl, here's what you'll need:

1 Pie crust (You can go to the trouble and make one yourself, or do the sensible thing, and have the Pillsbury doughboy do it for you.)
4 large eggs
1 Cup heavy cream
2 Cups half and half
3/4 cups sugar
1/4 teaspoon salt
Pinch nutmeg
1 1/2 teaspoons vanilla extract
Blueberry Jam (see recipe here)

Preheat the oven to 400*.

Bake until the crust is golden, 8 to 10 minutes. Transfer to a wire rack to cool. Reduce the oven temperature to 375*.

In a heavy saucepan combine the cream and half and half and heat until mixture just comes to a simmer, stirring occasionally. Whisk the eggs, sugar, salt, nutmeg, and vanilla together to combine. Add the hot milk mixture to the egg-sugar mixture and whisk briskly to blend.

Transfer custard mixture to the pie shell and bake until the custard is set but still slightly wobbly in the center, 40 to 45 minutes. Transfer to a wire rack to cool. When cool to the touch, store it in the fridge.

When you're ready, top with blueberry jam. Or don't. Either way, it's best at room-ish temperature.













I just wasn't taken by the egg and jam mixture. It's like my tastebuds didn't know what to focus on. I'd give this a C+ and Brett would give it a B. The custard itself, isn't bad, if you're into that sort of thing... but don't bother with the jam.

It's like toothpaste and orange juice (the worst). Or Brett Farve and retirement (eye-roll).