Custard Pie

descher posted 01-09-99

Custard Pie

Use a ready made Pastry Flan Crust, or, make quantity of Shortcrust Pastry or buy frozen sheets, to line a 24 x 4 cm (10" x 1 1/2") loose bottomed flan tin and bake blind at 200c (400F) for 20 minutes or until golden. Remove from oven and remove foil and weights.

Brush liberally with lightly beaten egg white (surplus from below) and return to oven for 5 mins to seal crust. Reduce oven temp. to 160c (320F) you will then require:

2 Eggs
2 Egg Yolks
2 cups Cream
1 cup Milk
3 tbl Castor (fine) Sugar
freshly grated nutmeg

Whisk eggs and egg yolks together. Warm cream and milk and stir in sugar until dissolved.

Strain liquid over eggs and mix gently. Pour into pastry case and bake for about 1 hour until just set ( check after 50 mins.)

Generously grate nutmeg over the top while tart is still warm. Serve cold.

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