I made custard in a wok today.
It’s just all the saucepans have gone wrong! There’re ether falling apart or flaking Teflon, the wok was my only option. But if you can avoid using a wok I would because it makes the custard very unruly, it sloshed dangerously up the sides and licked at my fingertips wanting to get out. It was like a scene from flubber or something.
Anyway, do you want to know how to make peach and custard tart? I’ll tell you.
(For the pastry)
A spoonful of sugar
Pinch of cinnamon
(For the filling)
3 egg yolks
Two big spoonfuls of icing sugar
A jar or tin of peaches in syrup
I didn’t use measurements for this because I made it up but its not an exact science so I wouldn’t worry.
Make the pastry: rub together the butter and flour to breadcrumb consistency, add a spoonful of sugar and a little cinnamon, and then pour in enough milk to combine into a soft dough. Clingfilm and chill.
Make some custard: warm some milk in a pan, or wok, or frying pan, but definitely not in the toaster, stirring in a couple of spoonfuls of sugar and a little vanilla extract. Take of the heat and whisk in three egg yolks, then put back on the heat and stir to a thick custard.
Blind bake your pasty case, then pour in your thick custard and arrange slices of peach on top, watching them sink a little like delicious quicksand victims. Sprinkle with brown sugar and cinnamon and cook to melt the sugar, take out, cool, yum.