Verified answer

Old-fashioned English Custard Tart :

~ For the shortcrust pastry:

5 oz (150 g) plain flour, plus a little extra for dusting

pinch of salt

1 oz (25 g) softened lard

1½ oz (40 g) softened butter

~ For the filling:

3 large eggs, plus 2 large egg yolks, lightly beaten

1 pint (570 ml) single cream

2 oz (50 g) caster sugar

½ teaspoon vanilla extract

1½ whole nutmegs, freshly grated

1 level teaspoon softened butter

~ Equipment

a 2 inch (5 cm) leaf cutter

a tin that has a rim and sloping sides (1½ inches/4 cm deep, with a 7 inch/18 cm base and a ½ inch/1 cm rim), lightly greased

a medium-sized, solid baking sheet

** This old-fashioned custard tart needs a thick, wobbly filling, so I've used a round tin with sloping sides and a rim, which gives a good depth. The nutmeg is very important to the flavour, so always use it freshly grated and grate it on to a piece of foil, which helps when you have to sprinkle it on quickly when it goes into the oven.

-- To make the pastry,

first of all sift the flour with the pinch of salt into a large bowl, holding the sieve up high to give it a good airing.

Then add the lard and butter and, using only your fingertips, lightly and gently rub the fat into the flour, again lifting the mixture up high all the time to give it a good airing.

When everything is crumbly, sprinkle in about 1 tablespoon of cold water. Start to mix the pastry with a knife and then finish off with your hands, adding a few more drops of water, till you have a smooth dough that leaves the bowl clean.

Then pop the pastry into a polythene bag and let it rest in the refrigerator for 30 minutes.

-- Meanwhile, pre-heat the oven to gas mark 5, 375°F (190°C) and pop the baking sheet in to pre-heat on the centre shelf.

After that, roll the pastry out into a circle on a surface lightly dusted with flour, giving it quarter turns to keep its round shape; it's a good idea at this stage to put the tin lightly on top of the pastry – the size needs to be 1 inch (2.5 cm) bigger all round.

Now transfer it, rolling it over the pin, to the tin, and press it lightly and firmly around the base, sides and rim. Now take a sharp knife and trim the overlapping pastry.

Then press the rim of the pastry so that about ¼ inch (5 mm) overlaps the edge.

Next, roll the trimmings and cut out about 24 leaves, making veins in them with the blunt side of the knife.

Now brush the whole surface of the pastry case with some of the beaten eggs, arranging the leaves all around the rim, overlapping them. Brush these, too, with beaten egg.

Now prick the base of the tart with a fork, then place it on the baking sheet and bake on the centre shelf for 20 minutes, until the pastry is crisp and golden.

Check after 4 minutes to make sure that the pastry isn't rising up in the centre. If it is, prick it again a couple of times, pressing it back down with your hands.

After 20 minutes, remove it from the oven, leaving the baking sheet there, and reduce the temperature to gas mark 3, 325°F(170°C).

-- Now place the cream in a saucepan and bring it up to a gentle simmer, then whisk the beaten eggs and sugar together in a large heatproof jug using a balloon whisk – but not too vigorously because you don't want to make bubbles. Then pour the hot liquid over the beaten eggs, add the vanilla extract and half the nutmeg and whisk briefly again. Now place the pie tin back on the baking tray with the oven shelf half out and have ready the rest of the grated nutmeg on a piece of foil.

-- Carefully pour the filling into the pastry case (it will be very full) and scatter the rest of the nutmeg all over, then dot with the softened butter and bake in the oven for 30-40 minutes, until the filling is golden brown, firm in the centre and slightly puffed up. Serve either warm or, as I actually prefer it, cold.

~~

also, try this!

Lemon Curd :

3 large eggs

1/3 cup (80 ml) fresh lemon juice (2-3 lemons) - do not use the bottled lemon juice!!

1 tablespoon (4 grams) finely shredded lemon zest

3/4 cup (150 grams) granulated white sugar

4 tablespoons (56 grams) unsalted butter, at room temperature

** room temperature lemons provide more juice; after squeezing, strain the juice to remove any pulp.

** but cold lemons are much easier to grate. Grate lemons just before using as the zest will lose moisture if it sits too long.

-- In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended.

Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes.

-- Remove from heat and immediately pour through a fine strainer to remove any lumps.

Cut the butter into small pieces and whisk into the mixture until the butter has melted.

Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools.

Cover immediately (so a skin doesn't form) and refrigerate for up to a week.

- makes 1 1/2 cups (360 ml).

ps: If you want a lighter lemon curd whip 1/2 cup (120 ml) of heavy whipping cream and fold into the lemon curd.... ;))

tip: this is divine with tossed cookies and fresh strawberries or drizzled with strawberry sauce!!... mmm.... yumm :)

~~

Traditional English Custard

This is the ultimate custard, perhaps the traditional British sauce. I offer it here as it has been made down the centuries – with thick double cream, but you can, if you wish, modify this extravagance by using single cream or creamy whole milk. These last two might be better if the custard is for pouring, but for a trifle for a special occasion I recommend going the whole hog! It's now fashionable to split a vanilla pod and incorporate the seeds into the sauce – this reduces the time it needs to infuse in the hot cream. But I can also recommend pure vanilla extract, which is a wonderful storecupboard stand-by.

Ingredients

1 vanilla pod

10 fl oz (275 ml) double cream

3 large egg yolks

1 teaspoon cornflour

1 oz (25 g) golden caster sugar

Method

Begin by splitting the vanilla pod lengthways and using the end of a teaspoon to scoop out the seeds. Then place the pod and the seeds in a small saucepan, along with the cream. Now place the pan over a gentle heat and heat it to just below simmering point.

While the cream is heating, whisk the egg yolks, cornflour and sugar together in a medium bowl using a balloon whisk. Next remove the vanilla pod from the hot cream. Then, whisking the egg mixture all the time with one hand, gradually pour the hot cream into the bowl.

When it's all in, immediately return the whole lot back to the saucepan using a rubber spatula. Now back it goes on to the same gentle heat as you continue whisking until the custard is thick and smooth, which will happen as soon as it reaches simmering point. If you do overheat it and it looks grainy, don't worry, just transfer it to a jug or bowl and continue to whisk until it becomes smooth again.

Pour the custard into a jug or bowl, cover the surface with clingfilm and leave to cool. To serve it warm later, remove the clingfilm and sit the bowl over a pan of barely simmering water.

you can go to the grocery store and buy birds custard mix in a can. found in the imported section. awsome!

edges milk suger

You don't make it in england, you buy it ;)