Guest Posted January 10, 2008 Share Posted January 10, 2008 DH managed to restrain himself from buying an egg custard tart from the co-op today as it wasn't made with free range egg, so I said I'd make him one. Anyone got a tried and tested recipe please and tips on how to make it etc please? Quote Link to comment Share on other sites More sharing options...
Jules. Posted January 10, 2008 Share Posted January 10, 2008 Here you are! http://club.omlet.co.uk/forum/viewtopic.php?t=12552&highlight=egg+custard Quote Link to comment Share on other sites More sharing options...
Guest Posted January 11, 2008 Share Posted January 11, 2008 do you think it would be ok to use half cream half milk, just to make it a bit richer? Quote Link to comment Share on other sites More sharing options...
Snowy Posted January 12, 2008 Share Posted January 12, 2008 definitely! (that's how delia does it! ) Quote Link to comment Share on other sites More sharing options...
Guest Posted January 14, 2008 Share Posted January 14, 2008 thanks for your help. I ended up using delia's recipe actually as I had single cream. I don't have a pie dish so had to use a pyrex dish which was a pain, I must get a proper pie tin! Anyway, not bad for a first attempt, tastes very nice Quote Link to comment Share on other sites More sharing options...
chickencam Posted January 16, 2008 Share Posted January 16, 2008 What kind of pastry did you use? I have just made a rich sweet shortcrust with egg yolk and sugar and butter and it cracked up and was sticky when I tried to line muffin pans with it. It was better when it had been re-rolled so it may have been too cold. But I am hoping to make individual egg custards like you get at the bakers but I am losing heart over whether or not it will work. The pastry is resting in it's muffin pans, do you think i should bake it blind for a short time or just put the filling in and hope for the best? Help please Quote Link to comment Share on other sites More sharing options...
Guest Posted January 18, 2008 Share Posted January 18, 2008 only just seen your message...i followed delia's recipe to the letter, including the pastry (except i replaced the lard with butter, I don't have lard in the house) here you go http://www.deliaonline.com/recipes/old-fashioned-english-custard-tart,1113,RC.html Quote Link to comment Share on other sites More sharing options...
chickencam Posted January 18, 2008 Share Posted January 18, 2008 Thanks for that, I made them with a rich shortcrust pastry from Leith's cookery bible, which was hard to handle but quite nice and the filling was from the earlier Omlet thread with a little cream added. Hubby complained filling too sweet, but I thought it was nice which is funny because he is the one with the sweet tooth, and DS complained that it tasted too eggy, that is because it had free-range eggs in it Which Delia book did it come from because I looked in all of mine and couldn't find it? Quote Link to comment Share on other sites More sharing options...
Guest Posted January 18, 2008 Share Posted January 18, 2008 , I got it on line, see link above, it says "taken from How to Cook Book One". Think i'll try some individual ones next time. Quote Link to comment Share on other sites More sharing options...
chickencam Posted January 18, 2008 Share Posted January 18, 2008 Thanks I didn't look in that one they are on another shelf. there are rather a lot of cook books in this house Will try another one, I've got loads of eggs at the moment Quote Link to comment Share on other sites More sharing options...