Prue Leith's Custard Creams recipe
Thought to have first appeared in the 1900s, the custard cream is arguably Britain’s most iconic biscuit. Baking your own, with a silky cream filling, takes our favourite teatime treat to a whole...
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 thegreatbritishbakeoff.co.uk.
Cooking tools:
- Stand mixer
- Beater
- Mixing bowl
- Whisk
- Sifter
- Rolling pin
- Custard cream biscuit cutter
- Baking sheet
- Parchment paper
- Oven
- Cooling rack
- Pan
- Candy thermometer
- Piping bag
- Plain nozzle
- Airtight container
- Kitchen scale
- Spoon
- Measuring cup
- Plastic wrap
- Refrigerator
Ingredients
- 100g unsalted butter, cubed and softened
- 100g caster sugar
- 1 egg
- 1⁄2 tsp vanilla extract
- 175g plain flour
- 35g custard powder
- 65g caster sugar
- 2 egg yolks
- 20g custard powder
- 150g unsalted butter, cubed and softened
More Like This
Custard Cream Biscuits
foodbyremi.com
Prue Leith's School Cake and Custard recipe
thegreatbritishbakeoff.co.uk
Homemade Custard Creams | Biscuit Recipes | Tesco Real Food
realfood.tesco.com
Classic Custard Tart Recipe
greatbritishchefs.com
Prue Leith’s Custard Pie recipe
thegreatbritishbakeoff.co.uk
Foryoueats: Custard Cream (Pastry Cream)
foryoueats.com
Kate's Pistachio & Raspberry Custard Creams recipe
thegreatbritishbakeoff.co.uk
Custard Tarts
bakingwithgranny.co.uk