Custard Cakes
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the pastry
Preheat the oven to 400°F (200°C).
Line a tart dish or several patty pans with the puff pastry.
Bake the pastry until golden and cooked through.
Fill and serve
Allow the pastry to cool for a few minutes.
Prepare the custard using Goodall's Custard Powder according to package instructions.
Pour the custard into the cooled pastry.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Puff pastry
- Forms the crisp, flaky tart case that holds the custard.
- Goodall's custard powder
- Starch thickens and sets the liquid custard as it heats.
The step that matters
Bake the pastry until golden and cooked through. A fully baked case stays crisp when the wet custard is poured in. Underbaked pastry absorbs moisture and turns soggy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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