With Chef Jeena an egg custard recipe never has to be difficult ever again.
Here is one of Chefs favourite delicious tasting sweets of all time, the humble egg custard.
Egg custards taste absolutely wonderful, if you have ever bought an egg custard from a shop and thought it tasted good, then I promise that once you taste thias recipe you will never buy another custard again.
These egg custards are the real deal.
It is the kind of recipe that reminds you of how they tasted when you were a kid, if you have never tried an egg custard before then try this recipe it is a must.
It is really simple to make, you may think it is hard to bake something that has to set but I assure you there is nothing complicated about this recipe.
You do not have to blind bake(blind bake is where you pre-cook pastry so the bottom does not go soggy when the filling is added) the pastry for this recipe.
These egg custards are so tasty and the custards are a fantastic dish to pre make before you have visitors round.
Go ahead give Chefs egg custard recipe a try and see for yourself that you can really bake those lovely foods you never thought to make for yourself.
8oz Plain Flour
4oz Butter/Margarine
approx 1 oz White Sugar
Pinch Salt (optional)
Little Cold Water
Egg custard filling
1/2 Pint/300ml Milk (full fat)
2 Tbsp White Sugar
2 Medium Eggs
Grated Nutmeg
Mix flour, sugar and salt(optional) together in a bowl.
Add margarine to the bowl and start to rub it all together using your thumbs and fingertips, keep doing this until your mixture looks like bread crumbs.
Make sure only a tiny amount of water is added at a time - mix well between adding each drop of water - pastry needs very little liquid.
Grease and flour 4 small ramekin oven pots.
Roll each piece out to be larger than the oven pots in size, do not roll it out too thick but be sure it is not too thin.
Approximately one centimetre in thickness but use your own judgment for your sized oven dishes.
Gently push the pastry down into the middle and make the pastry as even as possible up the sides.
The pastry will over flow the oven pots.
For the egg custard filling
Place two eggs into a bowl/jug and whisk, an electric whisk is not necessary.
Preferably in a heavy based pan bring the 1/2 pint of milk and sugar to the boil then switch off.
Gently add milk to the eggs stiring all the time to stop the egg curdling.
You should be left with an almost runny type custard.
If you pour the custard into a flat dish this helps it cool a lot quicker.
Pour an even amount of custard into each pastry case.
It is easier if you gently lean your knife edge onto the outer oven pot as you do it.
You can use the powdered nutmeg also.
Bake for 30-40 minutes.
The pastry should be pale golden/golden brown, the egg custard filling can go a little golden brown on top this is normal, sometimes it doesn't this also is fine.
Take the custards out of the oven and place onto a cooling rack.
Place onto your cooling rack.
Make sure you wrap them in plastic wrap or cover them when they are in your fridge.
Egg custards are a great dessert to eat, they can be made the night before.
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