You will need a sweetened batch of the Pastry, click on the menu button above for the recipe.
Because the Egg Custard is so rich you will only need 2 tbsp of Splenda to sweeten it, you can also add a pinch of nutmeg.
4 large eggs
6 to 8 tbsp Splenda according to taste
600ml double cream
1 tbsp vanilla extract
1/2 tsp arrowroot powder
nutmeg to decorate
Blind bake the pastry case on gas 4/350f/180c for 10 minutes. Remove from the oven and reduce the temperature to gas 3/325f/170c
In a large saucepan, whisk together the eggs and splenda, then add the cream and vanilla extract.
Place over a moderate heat, keep whisking with a hand whisk and bring to a gentle boil.
Add the arrowroot power and whisk until it is dissolved and the mixture has thickened.
Pour the custard into the pie case and bake for 30 to 35 minutes.
Sprinkle with a little nutmeg and then leave to cool.
Once cool, cover and refrigerate. Store in the fridge for up to 3 days, can also be frozen.
Serve chilled, as a pudding or as a afternoon snack with coffee.
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