Cheap and easy to make, too. Scrape out the seeds inside of a vanilla pod and stir this into the egg mixture. You should check this out. The Case: Roll out the pastry into a rectangle and brush with beaten egg.

Don’t panic if your egg starts to scramble – simply take it off the heat and pour the custard into a bowl to cool, then strain through a sieve to remove any lumps. Tightly roll the pastry, along the longest side, into a sausage roll and slice into discs (about 1-inch thick).

The Custard: Break the eggs into a mixing bowl with the sugar and orange zest and whisk thoroughly.

First, mix up a batch of shortcrust pastry, then fill them with egg custard and bake. In a large mixing bowl, whisk the egg yolks with the sugar and cornflour until pale.

https://www.thespruceeats.com/english-egg-custard-tart-recipe-434931 This one is flavoured with gorgeous fresh vanilla and couldn’t be easier to make.

Halve the vanilla pod and scrape out the seeds. With the palm of your hand press down into each disc, then roll out each one into a circle.

Add both the pod and seeds to a pan on a medium-low heat, pour in the milk and bring just to the boil. Pour the mixture back into the pan and cook gently on a low heat for about 20 minutes or until thickened, whisking continuously. “Is there anything nicer than a silky smooth homemade custard? Put the center of the pastry circles on top of the floured oven-proof glass, and gently press the sides of the pastry onto the side of the glass (it should look a bit pleated). ; © 2020 Discovery or its subsidiaries and affiliates. The Case: Roll out the pastry into a rectangle and brush with beaten egg.

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