Custard treats

Recipe from: 6/1/1999 12:00:00 AM
Ingredients 6
Servings 1
Minutes 20 minutes plus chilling time


Serving Change
  • 1
    quantity of rich shortcrust pastry, chilled (see treacle tart recipe)
  • 200
  • 2
    large eggs
  • 50
    castor sugar
  • 5
    vanilla essence
  • freshly grated nutmeg, to taste


20 minutes plus chilling time
Grease and flour 8 individual brioche tins or 8 muffin tins. Roll out the pastry, divide into eight squares and use to line the tins. Trim the edges, then chill while you prepare the filling. Warm the milk to simmering point. Mix together the eggs, sugar and vanilla essence, then gradually pour on the warm milk. Stir, then pour through a sieve into a jug. Arrange brioche tins, if using on a baking sheet. Carefully pour the custard into the pastry cases and sprinkle each with a little freshly grated nutmeg. Bake in preheated 190 ºC oven for 10 minutes, then reduce oven temperature to 150ºC. Bake for a further 15 to 20 minutes or until the custard filling is just set. Serve warm or cold.

Read more on: bake  |  dairy


Bacon Parmesan potato nests

2016-10-21 11:21 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.