Best 2 Old Fashioned Egg Custard Recipes

Searching for a recipe to make a classic, creamy, and comforting old-fashioned egg custard? You've come to the right place! This velvety dessert, with its rich, custard-like texture and delicate vanilla flavor, has been enjoyed by generations and continues to be a timeless favorite for its simplicity and delicious taste. Whether you're a culinary enthusiast or someone with a sweet tooth looking to indulge in a nostalgic treat, this article will guide you through the steps to create the perfect old-fashioned egg custard that will delight your taste buds and leave you wanting more.

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OLD-FASHIONED BAKED EGG CUSTARD TART WITH NUTMEG

Old-Fashioned Baked Egg Custard Tart With Nutmeg image

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

Ingredients

5 ounces plain flour, plus a little extra for dusting
1 pinch salt
1 ounce softened lard or 1 ounce white vegetable fat
1 1/2 ounces softened butter
3 large eggs, plus
2 large egg yolks, lightly beaten
1 pint single cream
2 ounces caster sugar
1/2 teaspoon vanilla extract
1 1/2 whole nutmegs, freshly grated
1 teaspoon softened butter

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

MA HANNAH'S FAMOUS OLD FASHIONED EGG CUSTARD

Ma Hannah's Famous Old Fashioned Egg Custard image

My husband's Mother made these pies and gave them away to the grieving or friends in Griffin Georgia. She was know in Griffin as "The Pie Lady."

Provided by Nita Holleman

Categories Pie

Time 2h

Yield 7 serving(s)

Number Of Ingredients 8

Ingredients

1 nine inch unbaked pie shell
1 cup granulated sugar
2 tablespoons flour
1 teaspoon ground nutmeg
1/4 teaspoon table salt
3 eggs, beaten well
1 1/2 cups sweet milk, scalded (don't boil)
2 tablespoons melted butter

Steps:

Preheat oven to 400 degrees fht.
Place the pie shell into the pie dish according to the package* directions.
In a mixing bowl, combine sugar, flour, nutmeg and salt.
In another bowl beat eggs well.
Heat the milk to scalding point (just under, but not to boiling point).
Butter may be added to it and melted when milk is heated.
Add the beaten eggs to the dry ingredients.
Mix well.
Add the milk and butter.
Pour all the mixture into the pie shell.
Place the pan in a larger pan with about 3/4 inches water in the larger pan.
Bake at 400 degrees fht.
for 10 minutes.
Reduce the heat to 325 degrees fht.
for about 30 minutes longer or until firm.
"Enjoywhile warm if possible and share.
"Ma Hannah.
*Ma made her own pie crusts, but I use Pillsbury® Refrigerated Pie Crusts.
**Please use Butter only!
SOFT MARGARINE will NOT work in this recipe.

Tips:

Use fresh eggs: Fresh eggs will give you a richer, creamier custard. Avoid using older eggs, as they may have a watery consistency.
Temper the eggs: Before adding the hot milk to the eggs, temper them by slowly whisking in a small amount of the hot milk. This will help prevent the eggs from curdling.
Use a double boiler: A double boiler is the best way to cook custard, as it allows you to control the temperature and prevent the custard from overheating.
Stir constantly: Stir the custard constantly while it is cooking to prevent it from curdling.
Use a thermometer: Use a thermometer to check the temperature of the custard. The custard is done when it reaches 170 degrees Fahrenheit.
Chill the custard: After the custard is cooked, chill it in the refrigerator for at least 4 hours before serving. This will allow the custard to set and develop its flavor.

Conclusion:

Old-fashioned egg custard is a classic dessert that is easy to make and loved by people of all ages. With its creamy texture and rich flavor, it is sure to be a hit at your next gathering. So next time you are looking for a delicious and easy dessert, give this old-fashioned egg custard a try. You won't be disappointed!