Gran’s Baked Custard

This is the recipe for my Gran’s Baked Custard, a favourite of all the grandchildren and adults alike. It is a fairly basic recipe but is delicious and I’m sure it will become a favourite for you too.

You will need an 8 or 10 inch fluted loose bottom tart tin.

Custard Flilling

4 Eggs

600ml Milk

4 Tablespoons of caster sugar

I used 1/4 teaspoon of vanilla extract (not in Gran’s recipe)

Short Crust Pastry

200grams Self Raisng Flour

100grams margarine

a pinch of salt

Cold water to mix

Preheat oven to 180, Grease tart tin. To make short crust pastry, rub margarine into flour until it resembles fine crumbs. Add in a small amount of cold water and form into a ball, knead lightly, then either roll out and cover base and sides of the tart tin or cover and place in the fridge for half an hour. When covering the tin with pastry be careful not to leave any holes for the custard to leak through. Cover the pastry with baking paper and fill with baking beads, rice or dried peas and bake for 20 minutes. Remove paper and beads and bake for a further three minutes.

While the pastry is baking, make the custard. Break eggs into a large heatproof bowl and whisk together. Put milk and sugar into a saucepan (and vanilla if using) andstirring,  bring to the boil. When the milk just reaches boiling, pour into eggs, and whisk to combine. Leave to cool for five minutes.

Remove tart from oven and pour half the custard over pastry. It may help to use a spoon or measuring cup to start with to avoid splashing. Place tart onto a baking tray or sheet and place into oven, pour the remaining custard into the tart. Bake for 35 minutes or thereabouts. It should be set but still wobbly. Touching the top will help to see if it is set. Once set remove from the oven and cool slightly before storing in an airtight container. Serves 6-12, depending on how big your slices 🙂

This is the finished tart, slightly over cooked on one side but still very yummy. I made extra custard and filled two ramekins and placed them in a baking tin half filled with hot water and cooked these in the oven for 45 minutes until wobbly. Refrigerated for 6 hours it made a very nice simple dessert on a warm night.

I dropped half of the baked custard off at Dad’s house this afternoon so he could taste test it. I am very happy with how it turned out and Daniel loved it too. Not quite as good as Gran’s but I still have time to work on it. This is a photo of the inside so you can see the texture of the custard against the pastry.My next post will be incredibly buttery shortbread, which I made from the leftover frozen dough from Christmas. Not quite as good as fresh, but still delicious as a quick standby. Have a lovely weekend everyone.

Sonia xx


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