Ive been searching (well trawling) the Internet to find a simple low syn treat i can whip up pretty quickly this delicious Egg custard certainly did the trick
Custard. When covering the custard to chill, make sure the plastic wrap directly touches the surface of your custard to prevent a skin forming on top of the custard as it chills
This is soooo rich and decedent that it really is unfair to all traditional old fashioned school rice pudding lovers to call this a rice pudding, if I do you will not be happy, firstly this is much richer and more of a creme englaise custard rice pudding, in its own right a gorgeous pudding but the main reason is that the skin is missing, and I know for some of you traditionalist this is a big part of your rice pudding, this I will work on, yuk
But, I digress, who remembers the tin of biscuits full of favourites such as Funny Faces, Pink Wafers and the perennials – Custard Creams and Bourbon Biscuits
The flour will thicken the custard. Pour the custard into a cold bowl and cover the surface with cling film to prevent a skin from forming, when cool refrigerate until needed
In a bowl, dissolve the corn starch in 50 ml / (3 1/3 tablespoons) milk. In a saucepan, pour the remaining milk, lemon peel, cinnamon stick, the dissolved corn starch and sugar
Grease muffin pans with margarine. Place the puff pastry over a table dusted with flour. Dust the pastry with a little more flour and roll out the pastry into a rectangle shape with a rolling pin
For the Custard Filling. In the meantime, we’ll start preparing the custard filling. Fill each of the tart cases with the custard mixture and sprinkle a pinch of nutmeg into the middle of each tart
When the slices are rolled up, hold them together with your fingertips and transfer to the top of the custard, allowing the petals to open up as you place the base of the rose lightly down into the custard
Comments
Log in or Register to write a comment.