Little Custard Pies

Now, I have a bee in my bonnet from all these custard baked things.

I don't like them. They don't work for me and it's rather annoying!!

I really liked this recipe and that I had to make my own pastry. I've never really made a lot of pastry before so was excited to try it again and quite happily surprised at the result when rolling it out and cutting it.

Then the recipe says to cut it to size, pop it in the tin and blind bake. Ok....for how long? I knew blind baking involved weighing the pastry down and baking it so the liquid filling doesn't make the pastry all soggy. So I loaded my pastries up with some lentils and baked for 10min. It wasn't until after they were filled with custard and back in the oven that I was able to further inspect the book and find blind baking instructions in the glossary. A reference to that within the recipe would have been helpful...

The custard is a basic egg custard that's made on the stove but finished before it's custard-like-thick. After blind baking you add the top embellishments, pour in the custard mixture then bake till set.

I think this is where it goes all wrong. Just like my Creme Brulee, the custard part looks like its turned into scrambled eggs when you bite into it. The flavor is there and its not as watery (maybe the pastry absorbed it) as the brulee, but it's not smooth and creamy as a custard tart should be.

I was so disappointed and have no idea why all my baked custards are doing this! If anyone out there knows, please help!! I'm now thinking I need to get an oven thermometer and check how hot its actually getting. Or maybe I'm making the custard wrong initially? But its smooth and yummy before its baked? I'm so puzzled.....

So, I have leftover pastry and might just have to make them again and see how I go.  

Either way, they still tasted good!

Creme Brulee

I have to admit, I've never made Creme Brulee before. It's one of those 'classic' desserts and always intimidated me a little. But I'm going to have to make it again, because my creme brulee was a complete and utter FAIL.

Yes, I've now made it. So technically I can tick it off my list. But I'm not happy Jan and will one day give it another go.

The custard worked really well but in hindsight, I wonder if it wasn't complete set when I baked it. Or maybe it hadn't been in the fridge long enough? I've no idea. The sugar crust top worked ok, considering I was crusting it under the grill in the oven. I would've liked a small hand held blow torch, but alas, IGA doesn't sell one.

It looked okay, but after cracking into it Hubby and I discovered the custard underneath was not smooth and delicious. It was like sweet watery scrambled eggs. Which confused me as the initial custard worked really well. Maybe it re-cooked being under the grill? I've no idea. I'm just not happy with it.

And will one day try again.