16
Oct
Oct
Egg Custard Tart
4 - 5 oz shortcrust pastry
2 large eggs
large pinch of ground nutmeg
1/2 pint milk
1 oz sugar
Roll out the pastry and line the flan tin.
Whisk the eggs lightly with the sugar.
Warm the milk and pour it in a continuous stream on to the eggs, whisking lightly.
Strain into the pastry case and sprinkle the top with nutmeg.
Bake in the centre of the oven at 425°F, or mark 7 for 10 minutes and then reduce the heat to 350°F, mark 4 and bake for a further 20 - 25 minutes until the custard is set.
These turned out lovely. Thank you.
October 23rd, 2007 at 3:53 pmthis site is wicked thanks
February 20th, 2008 at 7:21 amJust like my mum used to make… very nice.
July 11th, 2008 at 3:45 pm