Egg Custard Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Pie Dough:
1 1/2 cups flour
pinch of salt
3-6 tbsp butter, cubed
2 to 3 tbsp ice water
Filling:
3 large eggs, plus 2 large egg yolks, lightly beaten
1/3 cup granulated sugar
2 ½ cups light cream or half cream, half goat milk
1/4 teaspoon vanilla extract
Ground or grated nutmeg, for garnish
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Directions: |
Directions:Preheat oven to 425 degrees F.
Make the dough: Stir the flour and salt, then add cubed butter and mash with fingers until mixture resembles crumbs. Slowy sprinkle water, one tablespoon at a time, kneading in with fingers until dough sticks together. Form a ball and refrigerate 15-30 minutes.
Make the filling: In a large bowl beat the eggs and egg yolks lightly with the sugar.
Warm the cream to a gentle simmer, then pour the cream slowly over the beaten eggs, stirring constantly. Be careful not to overheat the cream or it will curdle the eggs. Add the vanilla extract.
Roll the dough into a large tart pan/plate. Pour the egg and cream mixture into the pie shell. Sprinkle lightly with the grated nutmeg.
Place the tart in the center of the preheated oven and bake for 10 minutes. Lower the temperature to 350 F and continue baking for another 20 minutes or until the custard is almost set; it should still wobble ever so slightly indicating it is cooked. It will firm up even more as it cools; do not to over bake.
Serve slightly warm or leave to go room temp. Store in an airtight container, but never the fridge. |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:15 minutes |
Personal
Notes: |
Personal
Notes: This British classic in one of Hannah's favorites from childhood. Typically served at tea time, this pie also makes a great breakfast. It is not too sweet, and the crust is a little drier and not as flaky as the buttery pie dough used for dessert pies.
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