Egg custard tart

Easy peasy, and very pleasant, this variation ont he old english classic while surprise you with its simplicty. Feel free to add berries such as rapberries, gooseberries, logan, blue or cranberries to make an even more enjoyable tart.

You will need: (makes 2)

2x30cm blind baked sweet pastry tart cases

12 Whole eggs

750ml of Milk

750ml of Double cream

2 Vanilla beans, opened

Nutmeg

240g of Caster sugar

Whisk eggs and sugar till pale

Warm milk and cream with the vanilla beans

Add the two mixes together, very gradually  while whisking

Pour into 2 30cm flan tins lined with blind baked sweet pastry, do the pouring by the stoves or oven as to prevent spillage while transporting to the stoves

Bake for 40 minutes at 170 degrees

Creme Brulee

image courtesy of bbcgoodfood.com

Probably one of the most frequent of custard desserts present on any menu is the creme brulee. It literally means "toasted cream" and is a good "vehicle" dessert platform for a variety of flavours, from simple fruit additions to diverse spice blends and other subtle infusions such as cardomom, cloves, and bay (thinking along the lines of bechamel).

You will need


750g of Double cream
15 eggs yolks
120g of Caster sugar
2 Vanilla beans split (or vanilla essence)

Cream the sugar and egg yolks till pale

Add cream and vanilla beans (or essence)

Cook the mixture out in a bain marie, whisk for 20 minutes until thick.

Once thick, pour into ramekins dishes and set in the fridge

Glaze with icing sugar and a sprinkling of water

This mix can be blended with bayleaf, these to be introduced at cook out stage

before serving toast the sugar on the top with a blowtorch to create a crunchy glaze. Alternatively they can be placed under a hot grill :)

Ideally they are well served with tuile, or similar wafer or biscuit for dipping value.

Cognac & Cinnamon Creme Anglais

image courtesy of vegetarion-nutrition.info

Creme anglais and creme patisserie are the dessert sauces that all forms known as "custard" spring from. They also provide a good carrier for various complementary flavours depending on what you're serving it with. This recipe gives way to cinnamon and brandy (cognac) which are wonderful flavours for the festive season. Its also a good alternative to brandy sauce.


Ingredients :


1 litre of milk
200g of Sugar
12 Egg yolks
1 Vanilla bean split
1/4 tsp cinnamon
25ml Cognac

Boil up the milk with the vanilla bean, cinnamon & cognac, but once boiling, turn down to simmer.

Sabyon the sugar and the egg yolks (in a bain marie)

Pour on the milk

Mix till thickened

Strain through a fine sieve & serve.