Custard Tartlets

Ingredients

• 1/2 pt. milk
• 3 yolks of egg
• 1 white of egg
• 1 dessert-sp. sugar
• Flavouring.
• Short crust.

Method

1. 1

   Make tartlet cases with short crust and bake until set but not brown.

2. 2

   Heat milk in a saucepan.

3. 3

   Beat eggs with sugar and flavouring, pour hot milk gradually while stirring, then strain.

4. 4

   Fill pastry cases with custard and return to oven until set and browned.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 585. The excerpt below is the record exactly as published.

Custard Tartlets \ pt. milk. 3 yolks and 1 white of egg- 1 dessert-sp. sugar Flavouring. Short crust. Make ten or twelve tartlet cases with short crust (see p. 362), and bake them until the pastry is set, but not brown. Meanwhile prepare the custard. Put the milk into a saucepan to heat. Beat up the eggs in a basin with the sugar and flavouring and pour the hot milk gradually on to them, stirring all the time, then strain. Re- move the dummies from the pastry cases, fill them up with the custard and return them to the oven until the custard is set and the pastry nicely browned. These tartlets may be served either hot or cold. Note. — A few ratafia or macaroon biscuit crumbs may be put into the cases before filling them up with the custard. Time to bake, about | hour in all. Probable cost, | d. each. 1562. Cream Rolls Make in the same way as cornucopias with cream (Recipe 1560), using small roll-shaped tins instead of the cornet moulds. 1563. Fanchonettes PuS pastry. 3 yolks of egg

Cook this with the app: pantry check, scaling, and the assistant.