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Snowy

Egg Custard

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Courtesy of Jules H's Mum (I did use these quantities, but was only guessing!)

 

2 eggs

half pint milk

a couple of dessert spoons of sugar

She cooks it at 400 fahrenheit till it's still a bit wobbly.... too much & it goes watery.

She also sprinkles cinammon & mixed spice on the top.

It's really yummy......

 

I use freshly grated nutmeg on the top.

 

Beat the eggs then add the milk and sugar. Bake on it's own in a dish, or add to a pastry case.

 

If using a ready made sweet pastry case, brush case with beaten egg and bake for a few minutes before adding the egg mixture

 

If making a fresh pastry case - I'm not sure whether you have to bake it first. Persoanlly I would, again sealing it with beaten egg before baking, then adding the egg mixture and baking again.

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Yum!

 

Thanks Snowy.

 

If you're making your own pasrty case, then I'd recommend baking it blind for say 15 mins, then taking the foil and beans out, brushing it with beaten egg (as Snowy says) and putting it in for 5 more mins, or the case will go soggy when the custard soaks in. I always do this with quiches too.

 

Em, OH is just going to love that 8)

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Yes thats right - Andy tried it, said it was a bit eggy :roll: I said "It is egg custard" but he said it tastes too eggy, I think I will play about with the recipe see if I can get it more like shop one (thats what he likes) I think that a teaspoon of vanilla would help too and maybe just a tad more sugar.......

 

Apart form that it come out great, looks really nice and I liked the taste too......

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I altered it slightly form the orginial recipe......Hope no-one minds.....

 

I swapped some of the milk for double cream, add 3 -4 tablespoons of sugar and a teaspoon of vanilla essence.....

 

I will post the full recipe and method for the pastry as well.......When I have some spare time :)

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I altered it slightly form the orginial recipe......Hope no-one minds.....

 

I swapped some of the milk for double cream, add 3 -4 tablespoons of sugar and a teaspoon of vanilla essence.....

 

I will post the full recipe and method for the pastry as well.......When I have some spare time :)

 

Oooh hurry up Karl :lol: I'm itching to make it! its the length of time it takes to cook I need rather than the exact recipe - otherwise I will be sat with my eyes glued to the oven :roll:

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:)

 

Ill hurry up then.....In the meantime I cooked it for about 25 mins......

 

Thank you (no emoticon to blow you a big kiss :( ) ... it is just about to go into the oven :)

just one problem with these lovely recipes ... I've got a dairy allergy :( Think I'll be ignoring it tonight ... and suffering for it later :roll:

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Was digging through the recipes here to get some inspiration and decided

to make an egg custard for the baby's pud tomorrow. So I followed Snowy's

instructions to the letter, just added some vanilla and baked it 200c for

25 mins. T'was a disaster :roll: just tried some. The top is a bit like an

omelet and the insides look curdled and watery, what did I do wrong?? I

seem to remember my mum making egg custard and she used to bake

it with an outer container filled with water, I think she said it was to stop it

curdling, anybody else tried this. I'll try it on the baby tomorrow, he might

not notice it's gone wrong :)

 

Tessa

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Yes, 'tis best cooked in a bain marie as you described.

 

I'm sure it will taste good - as long as you don't look at it!! :lol:

 

.... and you can make quick egg custard in the microwave - cover it with cling film, pierce the film and then cook on a low setting. I can't remember how long as I only made it that way once - when the microwave was new and I still had the cookbook!

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Lesley wrote

 

I'm sure it will taste good - as long as you don't look at it!! :lol:

 

Actually it was not nice to eat, let alone look at :roll: I gave my baby

grandson a bowl of it at lunchtime, making those 'yum,yum this is really

nice' noises, he wasn't fooled :( and after the first mouthful refused to eat

any more....sigh. I didn't feel I should feed it to the dog, so I tipped it in

the compost bin, I hate wasting food especially when it is made with my own

eggs :( When I've forgotten how awful it was I will try another one in a bain

marie. I don't have a microwave so can't try using that.

 

Tessa

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