A crust for custards is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic rich pastry crust of flour, butter and egg yolks moistened with cream that's typically used as a base for custard-based pies. The full recipe is presented here and I hope you enjoy this classic British version of: A crust for custards.
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This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Aft of Cookery Made Plain and Easy, the classic Georgian cookbook. In essence it's a very rich shortcrust made with butter and incorporating egg yolks and cream.
Original Recipe
A cruſt for cuſtards.
TAKE half a pound of flour, ſix ounces of butter, the yolks of two eggs, three ſpoonfuls of cream ; mix them together, and let them ſtand a quarter of an hour, then work it up and down, and roll it very thin.
Sift the flour into a bowl then dice the butter, add to the flour and rub together with your fingertips until the mixture resembles coarse crumbs.
Add the egg yolks and cream then work into the paste until completely incorporated. Cover the bowl and set aside rest for 15 minutes in a cool plate.
After his time, knead the dough lightly then turn onto a floured work surface and roll out very thinly. Traditionally this was used as the base for custard pies and tarts.
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