Tuesday, 6 June 2017

Portuguese Custard (cake)

*This is made without a pastry case.  It's really good served at room temperature.  If you chill it in the fridge, it does become a bit rubbery, but you can zap it in the micro to 
improve the texture - and it is nicer warm(ish).  
Good served with stewed fruit/compote.

Oven: 200 deg. C
25g salted butter + little extra for greasing
100g plain flour (or SR will do)
500ml whole milk
200g. caster sugar
4 beaten eggs
grated zest of 1/2 lemon
1/2 tsp. vanilla extract
Icing sugar to sift over, when cold, - if wanted

1.Grease your ovenproof dish

2.Heat the milk in a saucepan over medium heat until just below boiling point.
3.Remove from the heat and add the butter - stir until dissolved.
4.Combine 100g flour and 200g. sugar (or little less if you want).
5.Add the eggs, lemon zest and vanilla and whisk until a smooth batter.
6.Gently pour in the hot milk, beating at the same time until you have a lovely smooth custardy batter - (thinnish).

7.Pour into your buttered oven dish and bake for approx. 40 minutes.
Check to see whether the custard has set all the way through,  specially in the centre.
If not, just continue baking until all is set.
If it is getting too brown on top, place  sheet of foil over.  When cooked, remove from the oven and cool.
It will sink! dont worry about this - it still tastes really good.

*Original recipe from Sunday Times magazine - but tweaked by me.


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