Egg custard james martin recipes

My First Crème Caramel/Flan/Caramel Custard

My First Crème Caramel/Flan/Caramel Custard

Use fresh eggs for custard, older eggs = more eggy taste. My crème caramels tasted slightly eggy which after some research could mean they were overcooked or my eggs weren't so fresh
Quick Syrup Sponge Recipe

Quick Syrup Sponge Recipe

When the butter was melted I added this to the dry ingredients along with the eggs and lemon juice and mixed well until smooth
Croissant Bread and Butter Pudding

Croissant Bread and Butter Pudding

Whisk together the eggs and egg yolks and beat in the caster sugar, add the warmed chocolate custard cream to the eggs then add the bourbon
RICH STICKY TOFFEE PUDDING THE BEST EVER

RICH STICKY TOFFEE PUDDING THE BEST EVER

Cream the butter and sugar together until light and fluffy, add the golden syrup, treacle, and eggs, beat smooth on a slow setting, add the flour and gently fold in and leave to one side
Strawberry Lemon Cake

Strawberry Lemon Cake

Beat in the egg. This cake is fantastic with either fresh cream or custard. We used our new Stellar JamesMartin loose bottomed square cake tin as its the perfect size for this recipe
Cakes & Bakes: Plum pie

Cakes & Bakes: Plum pie

A drizzle of pouring cream or ladle-ful of custard over the top or on the side… a perfect cold weather pudding
James Martin's Orange Curd Pudding

James Martin's Orange Curd Pudding

In a bowl, beat the butter, sugar and lemon zest, then gradually mix in the egg yolks. You can sprinkle the top with icing sugar and it would also work well with custard
Making The Perfect Custard

Making The Perfect Custard

Posts you might be interested inEggnog Frozen YogurtRis à la Mande, The Danish Christmas DessertChestnut & Chocolate TorteBest Dessert Ever

Pastel De Nata – Portuguese Custard Tarts Recipe

I’d like to be all holier-than-though, but I actually bought this puff pastry, because as Lorraine Pascale, JamesMartin and Jamie Oliver all say – there’s no reason not to
Cherry Clafoutis

Cherry Clafoutis

next, in a large bowl, whisk the eggs and sugar to a nice white froth, then add the vanilla extract, add the milk, then sift the flour and baking powder and give it a final whisk
Leek, Ham Hock & Cheese Flan

Leek, Ham Hock & Cheese Flan

Whisk your three eggs and the additional egg yolk together in bowl or jug. You will know it is ready when the ‘custard’ has just set in the middle and only a slight ‘wobble’ remains

Custard tart

Gradually whisk the hot cream into the mixture, being careful not to let the egg yolks curdle. In a bowl, beat the egg yolks and caster sugar for 3-4 minutes until pale and thick. Bake for 50 minutes or until the custard is set. 12 egg yolks