Baked Egg Custard Tart from New British Classics by Gary Rhodes
The British have been making custard since someone thought of mixing eggs and milk together over heat. In Tudor times, custard was used as a filling for pastry
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 250 g (9 oz) Sweet Shortcrust Pastry
- 500 ml (18 fl oz) whipping cream
- 75 g (3 oz) caster sugar
- 8 egg yolks
- Grated nutmeg
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