xraylady Posted January 27, 2007 Share Posted January 27, 2007 Got the cooking bug on my day off, so I tried the custard tart recipe on the Clarence Court website (the one that does that chicken webcam thing). Not a big fan of puff pastry, so used shortcrust pastry (ready made, too lazy ) but I did pick up cream from the local dairy Nowhere near the variety of cream available in the UK , so this was the best I could do - its like a pretty good single cream. Used to making egg custard with vanilla, so was unsure how the saffron would do. OMG!!!!!!! it was divine!!! I had 2 pastry cases, baked blind, ready to go in the oven, but only filled 1 of them . . . . . . sat & ate the custard straight from the saucepan with the wooden spoon! Absolutely heavenly! Glad no one else was home to see me! I had doubled the recipe anyway, so it all worked out used 16!!! egg yolks!!! had to make meringues with the leftover whites & store them in cake tins. Anyone got any good tips for keeping the crisp meringues from going soft in storage? Here is the link to the recipe if you are interested; http://www.clarencecourt.co.uk/recipe_view.asp?id=12 Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted January 27, 2007 Share Posted January 27, 2007 Put them in a completely airtight container. Also if you put some sodium bicarbonate (baking soda in USA??) in a twist of paper it will absorb any moisture. Be sure that it doesn't touch the meringue, though. Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted January 27, 2007 Share Posted January 27, 2007 Nothing lazy about using ready made pastry! I am going one step further & using a ready made pastry base when I make this recipe next week - in my defence I have several needing using up in the cupboard It sounds lovely Quote Link to comment Share on other sites More sharing options...
