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Egg Custard
Answer
Dear Cherry
Here is a recipe I have adapted taken from the 1956 Aga Recipe Book which should be what you are looking for. Enjoy.
Use shortcrust pastry to line a flan ring.(I suggest using 6 oz (75g) flour to 3 oz (40g) butter and water to bind, to line a 6" (15 cm) flan dish for this quantity of custard.
1/2 pint (300ml) full cream milk
2 eggs
1 oz (25g) caster sugar
a few drops of vanilla extract
freshly grated nutmeg
Line the flan ring with pastry. Prick the bottom with a fork and bake on the floor of the Roasting Oven until the pastry is pale, about 15-20 minutes. Watch carefully so that it doesn`t over-brown at this stage. Whisk the eggs well in a bowl with the sugar. Warm the milk to blood heat in a pan on the Simmering Plate and pour over the eggs and sugar. Whisk in a pinch of nutmeg and the vanilla extract. Fill the flan case almost to the tip, and grate a further little nutmeg all over.
2 oven Aga:
Place on a grid shelf on the floor of the Roasting Oven with a cold plain shelf placed on the second set of runners above. Leave until the custard is just set, 10-15 minutes. If not set in this time, transfer to the Simmering Oven for a further 15 minutes.
3 and 4 oven Aga:
Place on a grid shelf on the lowest set of runners in the Baking Oven. Leave until the custard is just set, 10-15 minutes. If not set in this time, transfer to the Simmering Oven for a further 15 minutes.
If you prefer a tart with a more solid set, add an extra yolk to the mixture next time.
Best wishes
Richard Maggs
THE AGALINKS COOKERY DOCTOR
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