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Custard treats

Recipe from: 6/1/1999 12:00:00 AM
Ingredients 6
Servings 8
Time 20 minutes plus chilling time


  • 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


30 minutes
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

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