Old Fashioned Baked Egg Custard Tart With Nutmeg Food

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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

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

EASY OLD-FASHIONED BAKED CUSTARD



Easy Old-Fashioned Baked Custard image

This comforting old-fashioned baked custard is easy to make and will remind you of grandma's recipe, especially with the nutmeg topping.

Provided by Diana Rattray

Categories     Dessert

Time 45m

Yield 4

Number Of Ingredients 7

2 cups milk
2 large eggs
1/8 teaspoon salt
1/4 cup granulated sugar
Pinch of nutmeg (fresh-grated if possible)
Hot water for baking custards
Garnish: fresh raspberries and mint leaves

Steps:

  • Gather the ingredients.
  • Heat the oven to 325 F. Place four 6-ounce custard cups (ramekins) in a large baking pan.
  • In a medium bowl, whisk together the milk, eggs, salt, and sugar.
  • Divide the custard mixture evenly among the custard cups.
  • Fill the pan with hot water to a depth almost even to the top of the custard cups. Sprinkle each serving with nutmeg.
  • Bake in the preheated oven for 40 to 55 minutes (depending on the depth of the baking dish), or until the custard is set. A knife inserted in the center should come out clean, and the custard should still have a slight jiggle in the center.
  • Garnish with raspberries and mint, if desired. Serve immediately or chill until cold. Enjoy.

Nutrition Facts : Calories 155 kcal, Carbohydrate 21 g, Cholesterol 103 mg, Fiber 1 g, Protein 7 g, SaturatedFat 2 g, Sodium 167 mg, Sugar 19 g, Fat 5 g, ServingSize 4 servings, UnsaturatedFat 0 g

CUSTARD TART WITH NUTMEG PASTRY



Custard tart with nutmeg pastry image

There's something so honest about a custard tart, simply topped with a grating of nutmeg

Provided by Good Food team

Categories     Afternoon tea, Dessert, Treat

Time 1h50m

Number Of Ingredients 7

500g pack shortcrust pastry
1 whole nutmeg , for grating
4 large eggs
140g golden caster sugar
300ml double cream
300ml whole milk
1 vanilla pod , seeds scraped out

Steps:

  • Heat oven to 200C/180C fan/gas 6. Roll the pastry out to about 1cm thick, then grate over a dusting of nutmeg using a fine grater. Fold the dough in half, then roll out again, to the thickness of 2 x £1 coins and large enough to line a 20cm loose-bottomed sandwich tin with some overhang. Press the pastry into the tin (leaving the excess draped over the sides), put onto a baking sheet and chill for 10 mins. Line the pastry with baking parchment and fill with baking beans. Bake for 20 mins, then remove beans and paper. Bake for another 15 mins until golden and sandy all over. Trim the edges of the tart with a sharp serrated knife.
  • Turn oven down to 150C/130C fan/ gas 2. Whisk together the eggs and sugar in a large bowl. Put the cream, milk, vanilla pod and seeds into a saucepan and bring to the boil. Pour onto the eggs, whisking as you go. Sieve into a jug. Put the baking sheet onto the pulled-out oven rack, then pour in the custard, right to the top. You may not need every last drop. Grate over a nice layer of nutmeg, then slide gently back into the oven and bake for 1 hr. When it's ready, the tart should be set and pale golden on the top, and have just the merest tremor in the centre when you jiggle the tray. Cool completely, then serve in slices.

Nutrition Facts : Calories 405 calories, Fat 28 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.54 milligram of sodium

OLD TIME EGG CUSTARD



Old Time Egg Custard image

This is a very old recipe for egg custard. If you like cooking vintage recipes for a taste of the old life, this one is for you. You can also convert this recipe to make tarts or a pie. You can add nutmeg and other spices to taste, or you can bake a pie crust and pour custard into that as well.

Provided by MandaSuthrnChf

Categories     Desserts     Custards and Pudding Recipes

Time 40m

Yield 16

Number Of Ingredients 4

8 eggs, beaten
2 cups white sugar
1 gallon whole milk
1 tablespoon vanilla extract

Steps:

  • Whisk eggs and sugar together in a large pot. Gradually add milk, whisking constantly. Stir in vanilla.
  • Heat milk mixture over low heat, stirring constantly. Cook, stirring occasionally, until mixture thickens and coats the back of a wooden spoon, about 30 minutes. Pour into a serving dish and allow to cool.

Nutrition Facts : Calories 281.2 calories, Carbohydrate 36.3 g, Cholesterol 117.4 mg, Fat 10.4 g, Protein 11 g, SaturatedFat 5.3 g, Sodium 132.7 mg, Sugar 36.3 g

BAKED CUSTARD



Baked Custard image

I first made this baked custard recipe as a teenager and still enjoy it as a winter warm-up. My dad says it's the best custard he's ever eaten! - Deb Brass, Cedar Falls, Iowa

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 6 servings.

Number Of Ingredients 7

4 large eggs
2/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
3 teaspoons vanilla extract
2-2/3 cups whole milk

Steps:

  • In a bowl, combine eggs, sugar, spices and vanilla. Blend in milk. Pour into a 1-1/2-qt. baking dish. Place baking dish in a cake pan in oven; add 1 in. water to pan. , Bake at 325° for 1 hour or until a knife inserted near middle comes out clean.

Nutrition Facts : Calories 208 calories, Fat 7g fat (3g saturated fat), Cholesterol 156mg cholesterol, Sodium 292mg sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 0 fiber), Protein 8g protein.

HOMEMADE BAKED EGG CUSTARD



Homemade Baked Egg Custard image

This is the best egg custard tart I have ever made and tasted. You should check this out. Cheap and easy to make, too.

Provided by AMThornton

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 2h5m

Yield 8

Number Of Ingredients 9

1 cup unsalted butter
¾ cup white sugar
1 large egg
2 ½ cups all-purpose flour
4 eggs
½ cup white sugar
2 teaspoons vanilla extract
2 cups milk
1 pinch ground nutmeg, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease the bottom of a deep-dish pie plate.
  • Beat butter, sugar, and egg in a bowl until creamy. Blend in flour to form a dough, using your hands to knead it together at the end.
  • Roll pastry out on a lightly floured surface and place into the prepared pie plate so it covers the bottom and the sides.
  • Beat eggs and sugar in a bowl using an electric mixer. Beat in vanilla extract. Gradually stir in cold milk until fully incorporated. Pour custard mixture over the pastry base and sprinkle with nutmeg.
  • Bake in the preheated oven until custard is set and a sharp knife inserted near the centre comes out clean, about 45 minutes. Remove from the oven and cool completely before serving, about 1 hour.

Nutrition Facts : Calories 545.5 calories, Carbohydrate 64.4 g, Cholesterol 182.1 mg, Fat 27.8 g, Fiber 1.1 g, Protein 10.2 g, SaturatedFat 16.4 g, Sodium 72.8 mg, Sugar 34.6 g

OLD-FASHIONED RASPBERRY TART



Old-Fashioned Raspberry Tart image

For cooks who like to work ahead, this is the perfect recipe. The crust can be prepared in advance and baked the day it's served. The pastry cream can also be made ahead. A few hours before serving, fill the pastry with the cream and top with fruit. Recipe from Perfect Light Desserts by Nick Malgieri and David Joachim

Provided by Ceezie

Categories     Tarts

Time 45m

Yield 8 serving(s)

Number Of Ingredients 15

1 cup all-purpose flour
3 tablespoons sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons cold unsalted butter, cut into 6 pieces
1 egg
1 tablespoon cold water
4 tablespoons sugar, divided
3 tablespoons all-purpose flour
2 eggs
1 cup nonfat milk
1 teaspoon vanilla extract
2 tablespoons unsalted butter, softened
1 1/2 pints strawberries or 1 1/2 pints a combination fruit
2 tablespoons confectioners' sugar

Steps:

  • To prepare the pastry dough, place flour, sugar, baking powder and salt in a food processor; pulse to combine. Add butter; pulse to combine. Add egg and water; pulse until dough forms a ball. Shape into a disc; wrap in plastic wrap and refrigerate several hours to overnight. (Refrigeration makes dough easier to roll, but is not necessary.)
  • Preheat the oven to 350°F On lightly floured surface, knead dough lightly to soften. Roll into a 12-inch circle; press on bottom and sides of a 10-inch tart pan with removable bottom. Prick with fork. Bake 15 minutes or until light golden. Cool on rack.
  • To prepare the pastry cream, combine 2 tablespoons sugar and flour in a medium bowl. Add eggs, one at a time, whisking after each addition. Combine milk and remaining 2 tablespoons sugar in a small saucepan. Bring to a boil over low heat. Whisk about one-third of the milk into egg mixture. Gradually whisk egg mixture into remaining milk in saucepan. Whisk and cook over low heat until mixture comes to a boil. Boil 20 seconds, whisking constantly. Remove from heat and whisk in vanilla and butter. Pour into a bowl; press plastic wrap directly on surface. Refrigerate until cold.
  • Stir pastry cream to lighten; spread in tart shell, cover with berries and sift confectioners' sugar over top.

Nutrition Facts : Calories 250.5, Fat 9.6, SaturatedFat 5.2, Cholesterol 89.4, Sodium 137, Carbohydrate 35.9, Fiber 4.3, Sugar 17.3, Protein 6.1

OLD-FASHIONED BAKED CUSTARD



Old-Fashioned Baked Custard image

"You likely have all the ingredients for this delicious dessert in your kitchen right now," says Melissa Bruce of Crystal River, Florida. The old-fashioned treat has a smooth custard filling and crunchy golden top. At 12¢ a serving, it's an inexpensive as it is tasty.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 7

2 cups milk
4 eggs
1/2 cup stick margarine, melted
1 cup sugar
1/2 cup all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt

Steps:

  • In a blender, combine all ingredients. Cover and process until smooth. Pour into a greased 9-in. deep-dish pie plate. Bake at 350° for 50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate until serving.

Nutrition Facts : Calories 301 calories, Fat 16g fat (4g saturated fat), Cholesterol 115mg cholesterol, Sodium 246mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 0 fiber), Protein 6g protein.

CLASSIC EGG CUSTARD PIE WITH LOTS OF NUTMEG



Classic Egg Custard Pie with Lots of Nutmeg image

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

All-purpose flour, for surface
Sweet Pastry Dough for Custard Pie
1 vanilla bean, halved lengthwise
2 cups heavy cream
2 cups whole milk
12 large egg yolks, room temperature
1/2 cup granulated sugar
2 teaspoons arrowroot
1/4 teaspoon freshly grated nutmeg, plus more for sprinkling
Confectioners' sugar, for dusting

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.

EGG CUSTARD TART WITH NUTMEG



Egg Custard Tart with Nutmeg image

Categories     Egg     Bake     Nutmeg     Simmer

Yield makes one 9-inch tart

Number Of Ingredients 16

For the Crust
2 cups all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces
1 large egg yolk
3 tablespoons ice water
For the Filling
1 vanilla bean, halved lengthwise
2 cups heavy cream
2 cups milk
12 large egg yolks, room temperature
1/2 cup granulated sugar
2 teaspoons arrowroot
1/4 teaspoon freshly grated nutmeg, plus more for sprinkling
Confectioners' sugar, for dusting

Steps:

  • Make the crust: In a food processor, pulse flour, sugar, and salt to combine. Add butter, and pulse until combined. Whisk together egg yolk and water; drizzle over flour mixture, and pulse until dough just comes together, not more than 30 seconds. Shape dough into a disk, and wrap in plastic. Refrigerate 1 hour or up to 1 day.
  • Preheat oven to 350°F. On a lightly floured surface, roll out dough to an 11-inch round, 1/8 inch thick. Fit into a 9-by-2-inch round fluted tart pan with a removable bottom. Refrigerate or freeze until firm, about 30 minutes. Line with parchment, and fill with pie weights or dried beans. Bake 15 minutes. Remove weights and parchment, and bake until golden brown, about 25 minutes more. Let cool completely in pan on a wire rack. (Keep oven on.)
  • Make the filling: 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 10 minutes.
  • In a large bowl, whisk together egg yolks and granulated sugar 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 baked and cooled crust. Skim foam from surface.
  • Bake until edges of filling are firm but center is still slightly wobbly, about 40 minutes. Let cool completely in pan on a wire rack. Refrigerate 4 hours (or, wrapped tightly in plastic, up to 1 day). Before serving, unmold, sprinkle with lots of nutmeg, and dust lightly with confectioners' sugar.

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From fantabulosity.com


RECIPE - BARTH BAKERY
In a small bowl, whisk together the eggs, sugar, salt, and vanilla. Very slowly whisk the egg mixture into the simmering milk until combined. Evenly pour the mixture into the prepared ramekins, then sprinkle the tops with freshly grated nutmeg. Place the ramekins in a 9x13-inch baking pan. Pour hot (not boiling) water into the pan until it ...
From barthbakery.com


CUSTARD TARTS - BAKING WITH GRANNY
Wrap the dough in cling film and place in the fridge to chill for at least 1 hour. Once your dough has chilled, remove it from the fridge and pre-heat your oven to 180°c (160°c for fan assisted ovens or Gas Mark 4). Generously grease a …
From bakingwithgranny.co.uk


BAKED EGG CUSTARD RECIPE (CHINESE STYLE)
Dissolve 1/2 c of sugar into the cup of hot water and then let cool to room temperature. Whisk eggs and evaporated milk together and then whisk in the cooled sugar water and vanilla. Strain through a very fine mesh strainer, to get all the bubbles out and any floating pieces of egg yolk or white.
From thisishowicook.com


EGG CUSTARD RECIPE
1/2 teaspoon nutmeg. 1 9" Flaky Pie Crust. Beat eggs for 2 minutes. Fold in sugar, salt and flavorings. Beat 2 more minutes. Stir in milk slowly and beat on low speed until all is mixed well. Carefully pour into pie crust. In a small cup or bowl mix together the 1 tablespoonful of sugar and nutmeg. Sprinkle on top of the pie.
From old-fashion-recipe.com


OLD FASHIONED BAKED CUSTARD BEST RECIPES
2010-10-06 Make custard as directed in Step 2; pour over syrup in cups. Bake as directed in Steps 3 and 4. Cool completely; cover and refrigerate until serving or … From bettycrocker.com 4.5/5 (15) Category Dessert Servings 6 Total Time 1 hr 30 mins. In medium bowl, beat eggs, sugar, vanilla and salt with wire whisk or fork.
From recipesforweb.com


10 BEST BAKED EGG CUSTARD EVAPORATED MILK RECIPES - YUMMLY
egg whites, 2% reduced-fat milk, ground nutmeg, almond extract and 4 more Baked Egg Custard Recipe GoodToKnow eggs, caster sugar, vanilla essence, grated nutmeg, milk
From yummly.com


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