Custard treats

Ideas
8 servings Prep: 20 mins, Cooking: 30 mins
Rate this recipe
Dairy

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (5)

quantity of rich shortcrust pastry, chilled (see treacle tart recipe)
200.00 ml milk
2.00 eggs — large
50.00 g castor sugar
5.00 ml vanilla — essence
nutmeg — grated, to taste
Tap for ingredients
Tap for ingredients

Method:

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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.