Custard Pie

The humble custard pie, a childhood favourite of mine. I always preferred a piece from a larger pie than smaller individual ones. It has a more favourable custard to pastry ratio! This particular recipe was from an old Gary Rhodes' British Classics recipe book.

Ingredients
to make an 8" diameter x 1" deep pie
250g sweet shortcrust pastry (see below)
8 free-range egg yolks
500ml whipping cream
75g caster sugar
grated nutmeg

for the shortcrust pastry
225g plain flour
1/2 nutmeg, grated
pinch of salt
150g butter
75g caster sugar
2 free-range eggs


Method

Start with making the sweet shortcrust pastry.  Grate half a whole nutmeg and add to the flour. Then sieve the flour and nutmeg into a large bowl. Add a pinch of salt.

Cut the butter into small cubes and add to the flour. Work the butter into the flour with your fingers until you reach a crumble texture.

Add the sugar,  one egg yolk and one whole egg. Combine the ingredients into a dough. Once it holds together then it's done.  Wrap in clingfilm and keep in the fridge for over 30 minutes.

Grease a pie tin, 8" in diameter with a detachable base, (or smaller individual ones if you prefer)

Roll out the pastry on a well floured surface. Work it out to be large enough to cover the pie case.

Lay the pastry over the pie case and gently push it into the shape of the tin.  Leave plenty of excess pastry to hang over the edge. It makes it easier to cut neatly once its cooked. Cut a piece of parchment paper and so the same, covering the pastry.  Pour baking beads or some rice on top of the paper to weigh it down.

Pre-heat the oven to 180C and bake for 15 minutes.

Meanwhile in a large bowl mix the 8 egg yolks with the caster sugar. Then bring the whipping cream to a boil.

Once it reaches a boil, remove from the heat and add to the egg & sugar to make the custard. Sieve the custard back into the pan and then back into the bowl to remove any lumps.

When the pastry has cooked, remove from the oven and turn the heat down to 120C. Carefully remove the beads (or rice).

Pour the custard into the pastry case. There should be enough to completely fill the pie. Grate plenty of nutmeg over the top.

Place the pie tin onto a baking sheet and put it on the middle shelf in the oven (at 120C).

Bake for 35 minutes.

Test the consistency of the baked custard by giving it a gently shake. When it's cooked there should be minimal wobble. If it's not ready keep it in the oven for further five minute before checking again. Repeat until you're happy the custard has baked enough.

Take the pie out of the oven and set aside to cool to room temperature.

Trim the excess pastry and gently push the pie out of the tin.