Challenge 3 : The Pie War

Sweet or savory? I kept wondering what kind of pie I should make! But of course, I have a sweet-tooth and desserts for the win always :D

It’s been a while since I consciously ate eggs! I must admit I’m not a big fan. I try to bake egg-less versions of everything and so it’s been really long since I attempted any recipe with eggs in them!

But for this challenge, I really wanted to bake a custard pie ever since I watched it on the #GreatBritishBakingShow 🤩

I had a pretty well tested recipe for my pie shell and I just wanted a good custard recipe that didn’t use too many eggs!! Almost all the recipes used either nutmeg or vanilla to mask the egg-y taste. I was however not ready to use another of my lifelines today 😅 So this recipe was a complete experiment where I used caramel instead in an attempt to camouflage the excessive egg-y taste! 🥚

I guess it did work out pretty well coz I enjoyed eating this custard with my “afternoon tea” - feeling super British and all ✔😄

From My Kitchen Today, for the 3rd round of the #PantryStaplesChallenge, my take on a “Classic English Custard Pie” ‍🥮

PS: I stuck to the pantry staples for the custard pie, but I couldn’t resist decorating it with all the fruits I had haha! But I promise you, the custard pie tastes great on it own!

#FromMyKitchenToday #ClassicEnglishCustardTart #PantryStaplesChallenge #PantryStaplesWithSamAndManchu #EnglishCustard #CustardTart #EggCustard #EnglishEggCustard #GBBS #BritishCuisine #Englishfood #Fruittart #Custardfruittart #Tartdecoration #PrettyTarts #TartArt #PlateArt #FoodBlogger #IndianFoodBlogger #CoimbatoreGirls #BayAreaLife #EggRecipes

Dish : Classic English Custard Pie

Course: Dessert

Difficulty: 🟩🟩🟩⬜️⬜️

Servings: 4 (Two slices each)

Note: Part of the pantry staples challenge. To know more about the challenge, check https://samyukthaashok19.wixsite.com/frommykitchentoday/post/pantry-staples-challenge

Ingredients :

For the crust:

Flour - 1.5 cups

Cold Unsalted Butter (cubed) - 1/2 cup

Sugar - 3 tbsp

Salt - 1/2 tsp

Cold water - 2 tbsp

Method:

1. Preheat the oven to 325 F

2. Mix the flour, cold butter, sugar and salt and crumble this mixture with your hand

3. Do not knead. Once it begins to hold shape, add 2 tbsp of cold water

4. In a baking tin with a removable base, flatten the mixture out evenly to form tart shell

5. To ensure it bakes uniformly, make holes in the shell with a fork

6. Bake in preheated oven for 12-15 mins

7. Remove from oven, cool completely and freeze the shell for at least 20 mins

Ingredients:

Milk - 3 cups (200 ml *3)

Egg Yolks - 3

Egg - 1

Sugar - 1/2 cup

Caramel powder- 1 tbsp (Made from 2 tbsp sugar)

Method :

1. For the Caramel powder: In a small pan, add 2 tbsp sugar and let it melt. Pour melted caramel onto a greased surface and let it cool down. Once cooled, break into shards and blitz to form a fine powder

2. Preheat the oven to 325F

3. In a heavy bottom pan, heat 4 cups of milk. The milk need to be just hot and not boiling.

4. In parallel, in a large bowl, whisk together 3 egg yolks, a whole egg, sugar and the caramel powder until it turns frothy

5. When the milk is hot, pour ladlefuls of it into the egg mixture while continuously mixing it

6. Whisk it well to form a smooth and silky mixture

7. In a heavy saucepan on low heat, simmer this custard mixture while stirring continuously. After about 10 to 12 minutes, the custard begins to slightly thicken. At this stage, remove from heat.

8. In the cooled/ frozen tart shell, carefully pour the the custard mixture

9. Bake in an oven, preheated to 325 F, for 30 minutes.

10. The filling will be slightly wobbly in the middle and will set well on cooling

11. Cool and serve as is or with fruits :)