Name: Baked Egg Custard Tart
Yield: Serves 8
Cuisine: United Kingdom
Ingredients: grated nutmeg, for sprinkling; 15 cm/6 inch sweetcrust pastry flan; 65 g/2½ oz caster sugar; 6 egg yolks; 2 teaspoons lemon juice; 1 teaspoon vanilla essence; about300 ml/½ pint water; 125 g/4 oz caster sugar; 500 ml/17 fl oz whipping cream; 500 g/1 lb fresh or frozen blackcurrants; 9 egg yolks; 1.2 litres/2 pints milk; 150 g/5 oz caster sugar; 150 ml/¼ pint sugar syrup; 1 whole nutmeg, finely grated; 300 ml/½ pint double cream

Preparation info

Serves
8

Difficulty
Medium

Appears in

Great British Chefs 2

By Kit Chapman

Published 1995

About

Ingredients

500 ml/17 fl oz whipping cream
6 egg yolks
65

Method

To make the blackcurrant sauce, place the blackcurrants and sugar in a liquidizer or food processor, add half the water and purée until smooth. Add the lemon juice and just enough of the remaining water to produce a smooth consistency. Pass through a fine sieve and chill well.

To make the ice cream, place the egg yolks and caster sugar in a bowl and whisk until thick and creamy. Pour th