Doesn't the milk/cream mixture need to be heated?
I made one of Erin Jeanne Mcdowell's recipes for custard pie, almost identical to this recipe. The texture was "off" on the finished pie. I looked at other custard pie recipes and they all say to heat the milk and cream mixture to scalding first on the stove and then add it gradually to the sugar/egg mixture. Why does Jeanne not do it this way? (She doesn't heat up the milk/cream mixture first) I can only guess that is the reason the texture of the custard was "off" after baking? The heat makes everything well incorporated? Thanks!