Camden New Journal - reciepe for Truly creamy custard pie By Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 1st August 2008

Clare Latimer's recipe for
Truly creamy custard pie

Truly creamy custard pie
This makes one large pie or small ones if you prefer. If it is going the way of my pie (in the sky), top with whipped cream – for better impact.

Ingredients
Serves 6 (or 1 traffic warden)
300g shortcrust puff pastry
1 tbsp icing sugar
4 eggs, 4 egg yolks
25g caster sugar
1 desp honey
230ml double cream
1 vanilla pod
170ml coconut milk
Freshly grated nutmeg
300ml cream, whipped, optional.

Method
Preheat the oven to 200C 400F gas 6. Roll out the pastry on a flat surface coated in the icing sugar. Turn the pastry while rolling to sweeten both sides. Line a 23cm loose based flan tin and cut the edges off neatly.
Bake in oven for 10 minutes and then press down pastry. (Use a cloth so that you do not burn your hands.)
Return the pastry case to oven and cook for a further 10 minutes or until pastry is light golden brown.
Reduce the oven temperature to 140C 275F or gas 1.
While the pastry case is baking, whisk together the eggs, yolks, sugar and honey in a bowl, preferably metal. Bring the cream, vanilla pod and coconut milk to the boil in a saucepan and then pour the very hot cream into the egg mixture, whisking continuously. Remove the vanilla pod.
Pour the custard mixture into the cooked pastry case. Grate over some nutmeg and then bake in the oven for 20-30 minutes, or until the custard has set.
Remove from the oven and allow to cool. Pipe on the whipped cream if using and then serve chilled.

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