Baked Egg Custard
Serves: 6
Ingredients
250g (9oz) unsalted butter
100g (4oz) icing sugar
2 large egg yolks
350g (12oz) plain flour
Pastry Glaze
1 medium egg yolk diluted with half a teaspoon of water
For Custard
5 medium eggs
300ml (1/2 pt) double cream
150ml (1/4 pt) milk
100g (4oz) caster sugar
1 vanilla pod
freshly grated nutmeg
Method
2. Gradually add the flour, mixing as you go until a dough is formed. Wrap in plastic film and chill for 20 minutes.
3. Remove pastry from fridge and thinly roll out on lightly floured surface. Use to line a 23cm wide, 3cm deep, fluted flan tin.
4. Line the pastry with greaseproof paper and fill with baking beans. Place on baking tray and bake at 180°C/350°F/Gas 4 for 15-20 minutes. Remove paper and beans and bake for further 5 minutes or until base is dry.
5. To make the custard, whisk together the whole Lion Quality eggs and caster sugar. Split the vanilla pod in half lengthways. Add to the double cream and milk. Bring to the boil and once boiling, remove from heat and whisk into the egg and sugar mixture. Strain through a sieve into a large jug.
6. Remove pastry case from oven and gently brush inside of the case with the pastry glaze. Bake for 1-2 minutes to seal the pastry.
7. Pour hot custard mixture carefully into pastry case and top with grated nutmeg. Bake at 130°C/260°/Gas 1 for 45 minutes or until set.
