Snowy Posted July 24, 2007 Share Posted July 24, 2007 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. Quote Link to comment Share on other sites More sharing options...
theherd123 Posted July 25, 2007 Share Posted July 25, 2007 No guesses what i'll be making this weekend! Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted July 25, 2007 Share Posted July 25, 2007 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 Quote Link to comment Share on other sites More sharing options...
Guest Posted July 25, 2007 Share Posted July 25, 2007 Em You make a fab quiche Quote Link to comment Share on other sites More sharing options...
theherd123 Posted July 26, 2007 Share Posted July 26, 2007 Em You make a fab quiche Thanks Debs! OH is not really keen on egg custard but im hoping homemade will convert him! Quote Link to comment Share on other sites More sharing options...
starboyhull Posted August 8, 2007 Share Posted August 8, 2007 Made some earlier, but made my own pastry....Tell you all what its like after dinner Quote Link to comment Share on other sites More sharing options...
Lesley Posted August 8, 2007 Share Posted August 8, 2007 I made a one and a half pint one yesterday - it was only just cooked when i had to take Lauren to the hospital, so I left it in the oven......... .....and remembered it this morning It made a good breakfast - and i haven't been ill yet Quote Link to comment Share on other sites More sharing options...
Chocobo Posted August 8, 2007 Share Posted August 8, 2007 so its 200' celcius is it? My oven does celcius you see! Quote Link to comment Share on other sites More sharing options...
starboyhull Posted August 8, 2007 Share Posted August 8, 2007 Yes thats right - Andy tried it, said it was a bit eggy 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...... Quote Link to comment Share on other sites More sharing options...
Ladylucan Posted August 8, 2007 Share Posted August 8, 2007 once you ahve mastered it, add it to the cookbook xx sounds yummy x Quote Link to comment Share on other sites More sharing options...
starboyhull Posted August 8, 2007 Share Posted August 8, 2007 Soon as I have, I will add it.....Although my dad (ex chef) tried it and he said it was good..... Quote Link to comment Share on other sites More sharing options...
Lesley Posted August 9, 2007 Share Posted August 9, 2007 I use 6 eggs, a pint and a half of milk and 4oz sugar. I put the mixture through the sieve into a dish because I don't want the stringy bits in it. I cook it in a Bain Marie at 180 C Quote Link to comment Share on other sites More sharing options...
starboyhull Posted August 13, 2007 Share Posted August 13, 2007 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 Quote Link to comment Share on other sites More sharing options...
redfrock Posted August 13, 2007 Share Posted August 13, 2007 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 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 Quote Link to comment Share on other sites More sharing options...
starboyhull Posted August 13, 2007 Share Posted August 13, 2007 Ill hurry up then.....In the meantime I cooked it for about 25 mins...... Quote Link to comment Share on other sites More sharing options...
redfrock Posted August 13, 2007 Share Posted August 13, 2007 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 Quote Link to comment Share on other sites More sharing options...
starboyhull Posted August 13, 2007 Share Posted August 13, 2007 How did it turn out Claire??? Quote Link to comment Share on other sites More sharing options...
redfrock Posted August 13, 2007 Share Posted August 13, 2007 How did it turn out Claire??? mmm ... yum ... sorry ... mouthful.... My Andy, like your Andy, turned his nose up at it. All the more for us then and my allergy Quote Link to comment Share on other sites More sharing options...
Tessa the Duchess Posted November 6, 2007 Share Posted November 6, 2007 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 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 Quote Link to comment Share on other sites More sharing options...
Lesley Posted November 7, 2007 Share Posted November 7, 2007 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!! .... 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! Quote Link to comment Share on other sites More sharing options...
Tessa the Duchess Posted November 7, 2007 Share Posted November 7, 2007 Lesley wrote I'm sure it will taste good - as long as you don't look at it!! Actually it was not nice to eat, let alone look at 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 Quote Link to comment Share on other sites More sharing options...
Lesley Posted November 8, 2007 Share Posted November 8, 2007 - the chooks would have eaten it Quote Link to comment Share on other sites More sharing options...