Best 3 Nutmeg Egg Custard Recipes
Are you craving a rich and creamy treat that will delight your senses? Nutmeg egg custard, a classic dessert enjoyed for generations, is an excellent choice. This delightful dish, often served as a custard pudding or pie, offers a symphony of flavors and textures. Using simple ingredients and a few easy steps, you can create a nutmeg egg custard that will surely become a family favorite. Whether you are hosting a special occasion or simply want to indulge in a comforting dessert, this recipe will guide you in making a nutmeg egg custard that will tantalize your taste buds and leave you yearning for more.
Here are our top 3 tried and tested recipes!
OLD-FASHIONED BAKED EGG CUSTARD TART WITH NUTMEG
A taste of my childhood, my grandmother made the most amazing Egg Custard, as we used to call it! In the absence of lard, or if you are vegetarian, use a white vegetable cooking fat, but NOT margarine, as the white fat gives the pastry its crispness. Serve this tart at room temperature with cream or just "naked"! You can buy these delectable little tarts in most British bakeries, but they always taste better when they have been made at home. This old-fashioned custard tart needs a thick, wobbly filling, so I've used a round tin with sloping sides and a rim, which gives a good depth. The nutmeg is very important to the flavour, so always use it freshly grated and grate it on to a piece of foil, which helps when you have to sprinkle it on quickly when it goes into the oven.
Provided by French Tart
Categories Tarts
Time 1h30m
Yield 1 Large Custard Tart, 6 serving(s)
Number Of Ingredients 11
Steps:
- To make the pastry, first of all sift the flour with the pinch of salt into a large bowl, holding the sieve up high to give it a good airing. Then add the lard and butter and, using only your fingertips, lightly and gently rub the fat into the flour, again lifting the mixture up high all the time to give it a good airing.
- When everything is crumbly, sprinkle in about 1 tablespoon of cold water. Start to mix the pastry with a knife and then finish off with your hands, adding a few more drops of water, till you have a smooth dough that leaves the bowl clean. Then pop the pastry into a polythene bag and let it rest in the refrigerator for 30 minutes. Meanwhile, pre-heat the oven to gas mark 5, 375°F (190°C) and pop the baking sheet in to pre-heat on the centre shelf.
- After that, roll the pastry out into a circle on a surface lightly dusted with flour, giving it quarter turns to keep its round shape; it's a good idea at this stage to put the tin lightly on top of the pastry - the size needs to be 1 inch (2.5 cm) bigger all round. Now transfer it, rolling it over the pin, to the tin, and press it lightly and firmly around the base, sides and rim. Now take a sharp knife and trim the overlapping pastry. Then press the rim of the pastry so that about ¼ inch (5 mm) overlaps the edge.
- Next, roll the trimmings and cut out about 24 leaves, making veins in them with the blunt side of the knife. Now brush the whole surface of the pastry case with some of the beaten eggs, arranging the leaves all around the rim, overlapping them. Brush these, too, with beaten egg. Now prick the base of the tart with a fork, then place it on the baking sheet and bake on the centre shelf for 20 minutes, until the pastry is crisp and golden. Check after 4 minutes to make sure that the pastry isn't rising up in the centre. If it is, prick it again a couple of times, pressing it back down with your hands. After 20 minutes, remove it from the oven, leaving the baking sheet there, and reduce the temperature to gas mark 3, 325°F(170°C).
- Now place the cream in a saucepan and bring it up to a gentle simmer, then whisk the beaten eggs and sugar together in a large heatproof jug using a balloon whisk - but not too vigorously because you don't want to make bubbles. Then pour the hot liquid over the beaten eggs, add the vanilla extract and half the nutmeg and whisk briefly again.
- Now place the pie tin back on the baking tray with the oven shelf half out and have ready the rest of the grated nutmeg on a piece of foil. Carefully pour the filling into the pastry case (it will be very full) and scatter the rest of the nutmeg all over, then dot with the softened butter and bake in the oven for 30-40 minutes, until the filling is golden brown, firm in the centre and slightly puffed up. Serve it warm or slightly cooled at room temperature.
Nutrition Facts : Calories 449.4, Fat 31.7, SaturatedFat 17.4, Cholesterol 250.3, Sodium 141.6, Carbohydrate 32.6, Fiber 1, Sugar 10.3, Protein 8.9
CLASSIC EGG CUSTARD PIE WITH LOTS OF NUTMEG
Old-fashioned yet quietly innovative, this custard pie juxtaposes two ordinarily opposing forces -- satisfyingly creamy and ethereally light -- within a single filling. It's also unsparing with the spice and all the better as a result.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to a 1/8-inch-thick round. Fit into a 9-by-2-inch round fluted tart pan with a removable bottom. Line with parchment, and fill shell with pie weights or dried beans. Bake for 12 minutes. Remove beans and parchment, and bake until golden brown, about 25 minutes. Let cool completely in pan on a wire rack.
- With the tip of a paring knife, scrape seeds from vanilla bean into a saucepan, and add pod. Add cream and milk, and bring to a simmer. Remove pan from heat, and cover. Let stand for 10 minutes.
- Whisk together yolks and granulated sugar in a large bowl until pale and thick, about 2 minutes. Still whisking, add warm cream mixture in a slow, steady stream. Add arrowroot and nutmeg. Whisk until smooth. Strain through a fine sieve into cooled crust. Skim foam from surface.
- Bake until edges of filling are set but center is still slightly wobbly, about 40 minutes. Let cool completely in pan on a wire rack. Refrigerate for at least 4 hours (or overnight). Before serving, unmold, sprinkle with nutmeg, and dust with confectioners' sugar.
NUTMEG EGG CUSTARD
This is from my Grandma's recipe, but I have changed it over ther years. My family loves this for breakfast and it is a tradition on Christmas morning with hot cinnamons rolls.
Provided by morgan11697
Categories Breakfast
Time 1h10m
Yield 1 cup, 5-8 serving(s)
Number Of Ingredients 7
Steps:
- warm milk either in microwave or on stove top.
- combine eggs, salt, and sugar.
- add milk slowly stirring constantly.
- add vanilla.
- pour into heavy pyrex casserole dish (square deep ones work best) or custard cups.
- sprinkle with nutmeg & cinnamon.
- place in a cake pan 1/4 the way filled with water.
- bake at 350 for an hour or till knife comes out clean.
Tips:
- For a smooth custard, strain the mixture through a fine-mesh sieve before cooking.
- Use whole milk or heavy cream for a richer custard.
- Flavor the custard with vanilla extract, cinnamon, or nutmeg.
- Bake the custard in a water bath to prevent it from curdling.
- Chill the custard for at least 4 hours before serving.
Conclusion:
Nutmeg egg custard is a delicious and versatile dessert that can be enjoyed on its own or used as a filling for pies, tarts, and cakes. With its creamy texture and rich flavor, it is sure to be a hit with everyone who tries it. Whether you are a beginner or an experienced baker, this recipe is easy to follow and will help you create a delicious nutmeg egg custard that is sure to impress.
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