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Catholic Recipe: Custard Pastries


  • 4 egg yolks
  • 1 Tbsp. sugar
  • 1 pint whole cream
  • ½ Tsp. vanilla
  • a sprinkling of sugar to garnish (see end of recipe)
  • Details

  • Serves: 8
  • Prep Time: 1 hour
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Scotland

This recipe is an easy version of similar medieval Scotish recipes.


Thoroughly mix the egg yolks and the sugar. Set aside. Heat the cream and vanilla in a double saucepan, bring to an almost-boil, but do not let fully boil. Pour this onto the egg yolk-sugar mixture under constant stirring until smooth. Stir until the whole mixture thickens, then pour into ready-made pastry tart shells and chill, preferably overnight. Before serving, sprinkle lightly with the extra sugar, then pass very quickly under the broiler to turn the sugar topping into a nice golden 'crust.'

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