Pastrycook's Custard

New Zealand Listener, Volume 18, Issue 454, 5 March 1948, Page 23

Pastrycook's Custard

Dear Aunt Daisy, ( Could you kindly obtain for me the recipe for "Pastrycook’s Custard"? I do not mean the kind which is put in tarts, but that rich yariety which is placed between pastry and iced like Napoleon

cake.

"Long

Bay."

flere are two recipes suitable for what you want. The first is from a very wellknown cookery teacher-Confectioners’ Custard: 142 gills milk; Loz. flour; loz, sugar; I egg yolk; 2oz. butter (scant); essence of vanilla. Blend flour to smooth paste with a little of the milk, add remainder of the milk, Put all ingredients except vanilla in a saucepan and cook 4 to 5 minutes. Cool and add essence. One or two tablespoons of whipped cream is a teat improvement. Should it get oily, add a very little cold milk. The second one says that the flaky pastry must first be rolled out to fit two gas-oven slides, pricked all over and baked in a hot oven till firm and golden, Then prepare a custard of Y% milk and Y, water, sugar to taste, and thickened with custard powder! Coo] slightly, put between pastry, ice when cold, and sprinkle with desiccated coconut.. Cut into squares, The custard must be thick enough to cut when cold, The sender of this filling sometimes uses half custard powder and half hest cornflour, }