Gary Rhodes Egg Custard Tart Food

GARY RHODES'S BREAD & BUTTER PUDDING

Steps:

• Grease a 1.7 (3pint) litre pudding basin with butter.
• First make the custard:.
• Whisk the egg yolks and caster sugar. Split the vanilla pod and place in a pan with the milk and cream. Bring the milk and cream to the simmer, then sieve onto the egg yolks, stirring all the time.
• Then:.
• Arrange the bread in layers in the prepared basin, sprinkling the sultanas and raisins in between layers. Finish with a final layer of bread without any fruit on top as this tends to burn. The warm egg mixture may now be poured over the bread and cooked straightaway or pour the custard over the pudding then leave it to soak for 20 minutes before cooking as it allows the bread to take on a new texture and have the flavours all the way through. So says Gary.
• Preheat the oven to 180C/350F/gas4.
• Put the dish in roasting tray three-quarters filled with warm water and place in the oven. Cook for about 20-30 minutes until it begins to set. We're not aiming for a thick custard here - says Gary.
• When ready, remove from the water bath, sprinkle liberally with caster sugar to cover and glaze under the grill on medium heat, until the sugar dissolves and caramelizes.

A TASTE OF HOME - BAKED EGG CUSTARD TART

Steps:

• In a thick bottomed pan mix the milk and cream, scrape out the seeds of the vanilla pod and add them to the mix.
• Heat the milk and cream mix and simmer for a couple of minutes to infuse the flavour - do not allow to boil.
• Remove from the heat and transfer to a cold mixing bowl.
• In a separate large mixing bowl add the flour, cornmeal, and butter.
• Rub together until like breadcrumbs.
• Add the almonds and sugar to the mix.
• Bind together with the egg (use only the whole egg).
• If too dry add a little additional beaten egg until the consistency is right - DO NOT add any liquid other than egg or it will become biscuity when cooked.
• Allow the pastry to rest in a cool place for 30 minutes.
• Pre heat the oven to 120°C degrees.
• Roll out the pastry until approx 3mm thick.
• Using round a pastry cutter cut out circles of the pastry and line individual tartlet cases.
• Allow these to rest for 20 minutes in a cool place.
• Bake in the oven until blind baked - approx 10 minutes.
• Allow to cool for 10 minutes.
• Brush the insides of the pastry cases with the liquid egg yolk so they are just coated - this is to seal the pastry case before adding the egg custard mix so the pastry stays as crisp as possible.
• Return to the oven for 5 minutes to seal the cases.
• Into the milk and cream mix that has been allowed to cool completely add the eggs and sugar - whisk these together well.
• Through a fine sieve strain the egg mix to ensure the custard has no shell in it.
• Pour the custard mix carefully into the tartlet cases - taking care to not over fill.
• Grate a light covering of nutmeg over the tarts.
• Place carefully in the oven
• If possible and your oven shelf will pull out and remain steady put the tray of tartlet cases on the oven shelf before filling so as to not have to move the filled tartlets except to push the shelf back in the oven.
• Cook for approx 20 minutes.
• When the custard is firm to the touch the tarts are done.
• Remove from the oven and allow to cool completely.
• Serve as desired but with a pouring of fresh cream is delicious.