Egg Recipies

So what to do with all those lovely Eggs,you can of course sell them but during the summer months you may find yourself with excess Eggs to use up.

Egg Custard

(a tea time favourite,and if you want to be more frugal just omit the Pastry Case and fill individual ramekins)

225g butter
150g caster sugar
1 egg
300g plain flour

4 eggs (if using Bantam Eggs I would double this depending on size-my Bantams eggs are teeny!)
100g caster sugar
500ml milk


Grease your chosen tin.
Cream together the Butter,Sugar and Egg until smooth then add the the flour to form a Dough.
Roll out your Pastry and line the Tin.
Now for the filling.
Mix the Eggs and Sugar together,gradually add the Milk.
Pour your Custard mixture into the Pastry case.
Sprinkle Nutmeg over the top.
Pop it into the oven at 200c/Gas Mark 6 for 45 minutes.
Allow to cool and enjoy.


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