custard filling by marcus wareing, so creamy and smooth, very similar to creme brulee.
Ingredients BASE: 225 g / 8 oz plain sweet biscuits, about 2 cups (packed) crushed (Arnott’s Marie Crackers, Graham Crackers) or even digestive biscuits. 150 g / 5 oz unsalted butter, melted
Custard Filling 9 egg yolks 75g of caster sugar 500ml of whipping cream 2 whole nutmeg, for grating (thd 1/2 tsp of ground nutmeg and 1/2 tsp cinnamon) (thd also added 1 tsp of vanilla extract)
method base Preheat oven to 160C/320F. Grease and line the base only of a 23cm / 9″ tart tin with a loose base. (Or a springform pan of a similar size) Roughly break up biscuits and place in a food processor, then whizz until fine crumbs form. Or do this step with a ziplock bag and rolling pin. Pour crumbs into a bowl, add melted butter, mix until it looks like wet sand and no dry crumbs remain. Pour into tin, then press firmly into base and sides – use something flat like a cup to assist Transfer to tray (safe handling), place in oven and bake for 10-12 minutes, then remove and cool slightly (5 minutes in fridge).
Custard Filling Bring the cream to the boil. Whisk the yolks and sugar together then add the cream and mix well. Pass the mixture through a fine sieve into a jug.
Place the empty pastry case in the oven then pour the custard mix right to the brim. Grate the nutmeg liberally over the top. Turn the oven down to 130°C then bake for 30-40 minutes or until the custard appears set but not too firm.
Remove from the oven and allow to cool to room temperature before serving
2 comments
custard filling by marcus wareing, so creamy and smooth, very similar to creme brulee.
Ingredients
BASE:
225 g / 8 oz plain sweet biscuits, about 2 cups (packed) crushed (Arnott’s Marie Crackers, Graham Crackers) or even digestive biscuits.
150 g / 5 oz unsalted butter, melted
Custard Filling
9 egg yolks
75g of caster sugar
500ml of whipping cream
2 whole nutmeg, for grating (thd 1/2 tsp of ground nutmeg and 1/2 tsp cinnamon)
(thd also added 1 tsp of vanilla extract)
method
base
Preheat oven to 160C/320F. Grease and line the base only of a 23cm / 9″ tart tin with a loose base. (Or a springform pan of a similar size)
Roughly break up biscuits and place in a food processor, then whizz until fine crumbs form. Or do this step with a ziplock bag and rolling pin.
Pour crumbs into a bowl, add melted butter, mix until it looks like wet sand and no dry crumbs remain. Pour into tin, then press firmly into base and sides – use something flat like a cup to assist
Transfer to tray (safe handling), place in oven and bake for 10-12 minutes, then remove and cool slightly (5 minutes in fridge).
Custard Filling
Bring the cream to the boil. Whisk the yolks and sugar together then add the cream and mix well. Pass the mixture through a fine sieve into a jug.
Place the empty pastry case in the oven then pour the custard mix right to the brim. Grate the nutmeg liberally over the top.
Turn the oven down to 130°C then bake for 30-40 minutes or until the custard appears set but not too firm.
Remove from the oven and allow to cool to room temperature before serving
So creamy, cool