Maggie's Custard {{ currentPage ? currentPage.title : "" }}

Recipe from Maggie Harsan

Ok, down to business....the custard recipe. The puff pastry is way too complicated and time consuming so just buy it. Even I can’t do it yet without my Mom’s supervision. Or you can put the custard into ready made tart shells too for an even quicker treat.

Ingredients:

  • 650 ml homo milk, or a combo of 2% and 10%, or whatever you prefer

  • 180 gram sugar

  • some butter (50 to 100 g)

  • 60 gram vanilla pudding and cornstarch mix - about half and half

  • 6 eggs

  • Pinch of salt

Procedure:

  • Put most of the milk in a stainless steel big bowl on the stove. Add a bit of butter (50-100 gm or whatever), part of the sugar and a pinch of salt.

  • Separate the eggs.

  • Yolks in a bowl with part of the sugar and pudding/corn starch mixture and a bit of the milk.  Mix with blender.

  • Whites in mixer bowl with part of the sugar.

  • Start boiling the milk on high (gas stove works best) and at the same time turn on the mixer to the whip the egg whites. When the milk is really boiling add the egg yolk/pudding mix and stir until thickened and boiling. Now add the whipped egg whites (should be hard) and gently stir into hot pudding incorporating completely and when this boils (you can see bubbles) you can take it off the stove and spread on pastry or put in tart shells and leave it to cool. Put whipping cream on top and the top layer of pastry. Press down gently and cut.

{{{ content }}}