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Custard tart

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TrentReznik
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2007/06/08 22:16:55 (permalink)

Custard tart

So nice,anyway to make it healtier,if we skip the pastry[or make it light] then arent the ingredients just whole milk and eggs&4 barrels of sugar? we could swop the milk [maybe...]and replace the sugar with or use less,Im going to throw in whey as well,I could eat this stuff all day long and foods like that are kind of good for a hard gaining[learner] like myself.

Is it plausible?
post edited by TrentReznik - 2007/06/08 22:18:31
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    theiopener
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    RE: Custard tart 2007/06/08 22:21:26 (permalink)
    For the crust:
    1 packet Jusrol Filo pastry pressed into a pie plate

    For the filling:

    3 large eggs, plus 2 large egg yolks, lightly beaten
    1 pint (570 ml) buttermilk fat free
    2 oz (50 g) caster sugar
    ½ teaspoon vanilla extract
    1½ whole nutmegs, freshly grated
    1 level teaspoon softened butter


    Knock yourself out kid

    P.a. you want instructions and macros to go with that
    post edited by theiopener - 2007/06/08 22:31:44
    #2
    1ManRiot
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    RE: Custard tart 2007/06/08 22:30:15 (permalink)
    IO, the recipe KING!

    Unaffiliated. 
    #3
    theiopener
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    RE: Custard tart 2007/06/08 22:32:17 (permalink)

    ORIGINAL: 1ManRiot

    IO, the recipe KING!

    <----- takes a bow and gets back to work creatng masterpieces while eating ice cream

    #4
    TrentReznik
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    RE: Custard tart 2007/06/08 22:33:04 (permalink)

    ORIGINAL: theiopener

    For the crust:
    1 packet Jusrol Filo pastry pressed into a pie plate

    For the filling:

    3 large eggs, plus 2 large egg yolks, lightly beaten
    1 pint (570 ml) buttermilk fat free
    2 oz (50 g) caster sugar
    ½ teaspoon vanilla extract
    1½ whole nutmegs, freshly grated
    1 level teaspoon softened butter


    Knock yourself out kid

    P.a. you want instructions and macros to go with that


    Sweet as!
    #5
    theiopener
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    RE: Custard tart 2007/06/08 22:40:13 (permalink)
    ok with 60g added WPC80 total macros are 1766 cals 47g fat (16g sat) 125g pro 238g carbs 6g fibre

    As for the instructions well here goes nothing

    For the jus rol pastry simply layer the sheets on on top one another into a pie plate and brush with egg yolk and put in a preheated oven at 180c for 20 mins to precook the base. Now place the buttermilk in a saucepan and bring it up to a gentle simmer, then whisk the beaten eggs and sugar together in a large heatproof jug using a balloon whisk – but not too vigorously because you don't want to make bubbles. Then pour the hot liquid over the beaten eggs, add the vanilla extract and half the nutmeg and whisk briefly again.

    Carefully pour the filling into the pastry case (it will be very full) and scatter the rest of the nutmeg all over, then dot with the softened butter and bake in the oven for 30-40 minutes, until the filling is golden brown, firm in the centre and slightly puffed up.
    #6
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