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Egg Custard

Egg Custard

 Prep.Time: 10-15 min
 Cook.Time: 40-45 min
 Difficulty: Moderate
 Serves: 6-8


 Medium Saucepan
 Large Mixing Bowl
 Medium Mixing Bowl
 7”/18cm Flan Tin
 Rolling Pin
 Baking Beans
 Baking Paper


 100g/4oz Plain Flour
 25g/1oz Caster Sugar
 1-2 Tbsps Cold Water

 For The Filling
 2 Eggs
 300ml/½ Milk
 2 Tbsp Caster Sugar
 Grated Nutmeg


Pre-heat the oven to 190°c / 300°f / Gas Mark 5.
Grease and line the flan tin.
Rub the flour and butter together until they resemble fine breadcrumbs and then mix in the sugar.
Add water a little at a time until you have a firm dough and roll into pastry.
Line the flan tin and rim off the excess.
Cover the pastry with baking paper and fill with baking beans.
Bake on a high shelf for 15 minutes.
Bring milk and sugar to a boil in the saucepan.
Whisk eggs in the mixing bowl.
Pour hot milk onto eggs, whisking all the time and then leave eave to cool.
When the pastry has been in the oven for 15 minutes, remove from oven.
Remove baking paper and beans, return to oven for 5 minutes.
Reduce heat to 180º/350ºF/Gas Mark 4.
Pour egg mixture through the sieve into pastry case.
Grate fresh nutmeg on top.
Place in centre of oven for 20 minutes.
After 20 minutes, check to see if the custard has set, if not return to oven for 5 minutes.
Allow to cool before removing flan tin.
Store in a cool place and serve cold.

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