Step 1: By hand, mix all shortbread crust ingredients in a small mixing bowl until they just begin to stick together.
Step 2: Grease two 5" cast iron skillets (see note at bottom) and pat the shortbread crust into the bottom of each skillet. Set aside.
Step 3: In a medium saucepan, melt butter.
Step 4: Add cornstarch, sugar, and half and half. Stir to combine.
Step 5: Stir constantly until the mixture begins to boil and becomes thick and creamy (about 5 minutes). You'll know it's ready as there will be a dramatic shift from a soupy liquid to something porridge-like.
Step 6: Remove from heat and stir in the vanilla.
Step 7: Preheat oven to 350 F.
Step 8: Distribute filling evenly over shortbread crusts in the two prepared skillets.
Step 9: Sprinkle nutmeg over the filling.
Step 10: Bake for 40 minutes or until tops are set. The filling will still be a little jiggly, but it won't move very much if you shake the skillet.
Step 11: Remove from the oven and cool to room temperature. Then refrigerate overnight.
Step 12: Serve cold straight from the skillet or cut into slices.
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