HOMEMADE CUSTARD RECIPE - BBC GOOD FOOD
Once you've cracked this technique for silky smooth vanilla custard, you'll never go back to tinned
Provided by Good Food team
Categories Dinner, Side dish
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 8
Number Of Ingredients 6
Steps:
- Put the cream and milk into a large pan and gently bring to just below boiling point. Meanwhile, in a large bowl, whisk the yolks, cornflour, sugar and vanilla. Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly.
- Wipe out the saucepan and pour the mixture back into it. Heat gently, stirring with a wooden spoon (see Steps 1 and 2, for stirring tips) until the custard is thickened, but before any lumps form. Eat hot or cold.
Nutrition Facts : Calories 284 calories, FatContent 20 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 22 grams carbohydrates, SugarContent 17 grams sugar, ProteinContent 5 grams protein, SodiumContent 0.1 milligram of sodium
CUSTARD TART RECIPE - BBC GOOD FOOD
With buttery pastry and a creamy filling, it's no wonder this dish has become a classic
Provided by Barney Desmazery
Categories Dessert, Dinner
Total Time 1 hours 45 minutes
Prep Time 25 minutes
Cook Time 1 hours 20 minutes
Yield Serves 8
Number Of Ingredients 13
Steps:
- To make the pastry, rub the butter into the flour with the lemon zest and a pinch of salt until it resembles breadcrumbs. Add the sugar, egg and milk and bring together to form a dough. This can be made 2 days in advance.
- On a lightly floured surface, roll the pastry out and use it to line a 20cm tart tin, leave 2cm of pastry hanging over the edge. Chill for 30 mins.
- Heat oven to 180C/160C fan/gas 4. Line the case with baking beans, bake blind for 20 mins, then remove the beans and continue to cook for a further 20 mins until the base is biscuity. Remove from oven and reduce the temperature to 140C/120C fan/gas 1.
- Bring the cream, milk, vanilla pod, lemon zest and a small grating of nutmeg to the boil. Beat the egg yolks with the sugar until pale, then pour the hot milk and cream over, beating as you go. Strain custard into a jug, allow to settle for a few mins, then skim off any froth.
- Carefully pour the custard into the tart case, grate some more nutmeg over the top and bake for 40 mins or until just set with the very slightest wobble in the middle. Remove from the oven, trim the pastry edges off (away from the filling), then leave to cool completely before serving in slices with a grating more of nutmeg, if you like.
Nutrition Facts : Calories 593 calories, FatContent 40 grams fat, SaturatedFatContent 21 grams saturated fat, CarbohydrateContent 53 grams carbohydrates, SugarContent 29 grams sugar, FiberContent 1 grams fiber, ProteinContent 9 grams protein, SodiumContent 0.33 milligram of sodium
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