Egg Custards

Egg Custards

Egg Custards

Lovely desserts to make at Christmastime – add some nutmeg or cinnamon for a wintery feel, or you could experiment, and add some cocoa powder into the pastry, and into the custard itself, to make a chocolate desert.

Eggs are wonderfully versatile, and make for deliciously fluffy and light desserts. You could also add a layer of lemon curd, or a fruity jam into the bottom of the pastry case before adding your egg custard layer, to add a new flavour.

Ingredients

For the pastry

  • 150g plain flour
  • Pinch of salt
  • 45g soft butter
  • 20g soft lard

For the egg custard filling

  • 3 large whole eggs, + 2 egg yolks (5 yolks in total)
  • 1 pint of single cream
  • 50g caster sugar
  • Vanilla, fresh if possible – or use a teaspoon of vanilla extract
  • Pinch of grated nutmeg
  • Pinch of butter

Method

For the pastry

  • Sift the flour with the salt. Add in the fat, and rub together using your fingers until it comes into clumps. Add a little water, and continue to knead.
  • Add water until the pastry comes together – not too much, else it will be soggy.
  • Pop it into the fridge for half an hour to rest – if it is too warm, it will melt and you won’t be able to work with it.
  • Roll out thinly with some flour, and pop into a baking tin – circular. It should be 7inches in width.
  • Cut off the trimmings. Stab the bottom of the pastry case with a fork, pop in some baking balls, and cook for about 20 minutes at 200C. This means it will be golden, and will not have a soggy bottom!

For the filling

  • Heat the cream with the nutmeg lightly in a saucepan. Don’t let it get to boiling point.
  • Whisk the eggs together with the sugar – not too hard, just until combined.
  • Pour the cream over the eggs and sugar and whisk together. Add the vanilla.
  • Pour into your pastry case. It will be very runny, it will harden up, don’t worry!
  • Scatter some more nutmeg, and dot the pinch of butter over the top.
  • Serve with cream, and fruit, and enjoy!

If making a chocolate version, substitute 50g of the flour in the pastry for cocoa powder. In the custard, add 100g chocolate in and use half the cream. This will make it lovely and flavoursome, but not too heavy.

You can leave a response, or trackback from your own site.

Leave a Reply