1 Quantity Rich Short Pastry
3 eggs
2 yolks
Seeds from 1/2 vanilla pod
100g sugar
300ml cream
200ml milk
Topping
Fresh Strawberries
Icing Sugar
Heat oven to 170c. Roll pastry to 5mm thickness, cut into 12cm rounds and line 12 hole non stick muffin tin. Put in the fridge to cool slightly, meanwhile prepare the custard. In a jug pour milk and cream, add eggs and yolks and vanilla seeds, whisk till eggs are well combined into mixture. Take pastry lined muffin tin out from fridge and pour custard over pastry leaving just 5mm from brim. Carefully place in the oven and bake for about 30minutes or until tops are slightly coloured but still wobbly when shaked. Leave to cool in tray then carefully remove from tin and arrange on a serving tray. Refrigerate when completely cooled. Right before serving, top with chopped fresh strawberries and dust with icing sugar. (Good non stick muffin tin do not need to be buttered)
No comments:
Post a Comment