Traditional Egg Custard!

Ingredients:
Serves: 8 

• For the tart
• 225g butter
• 150g caster sugar
• 1 egg
• 300g plain flour
• For the egg custard filling
• 4 eggs
• 100g caster sugar
• 2 teaspoons vanilla extract
• 500ml milk
• Nutmeg

Method
Prep:15min  ›  Cook:45min  ›  2hr cooling

1. Preheat the oven to 200 C / Gas 6. Lightly grease the bottom of the cake tin with butter.
2. In a bowl, cream together the butter, the 150g sugar and 1 egg until smooth. Blend in the flour to form a dough. You may have to knead by hand at the end.
3. Roll the pastry out and place into the tin. If the pastry is a little too short, press it into the tin by hand covering the bottom and sides of the tin.
4. For the egg custard filling: mix together the 4 eggs and 100g sugar and add vanilla extract in a bowl. Gradually stir in the cold milk until bind. Pour mixture over the pastry base and sprinkle over the nutmeg.
5. Place in the oven for about 45 minutes until a knife inserted near the centre comes out clean. Once egg custard is set bring out from the oven and cool. Enjoy! – best served chilled!

Posted 10 Oct 2019