photo: m. charles
(60ml) 2oz Vodka
(30ml) 1oz Kahlua
(30ml) 1oz Cream or Milk
Dash of Nutmeg
Pour into short glass with ice and serve.
recipe: m. charles
Portuguese Style Nutmeg Custard Tart
Makes 12
Preparation time less than 30 mins
Cooking time 30 mins to 1 hour
Ingredients
3 egg yolks
115g/4oz caster/ granulated sugar 2 tbsp cornflour
230ml/7 3/4fl oz double cream 170ml/5 1/2 fl oz milk
2 tsp natural vanilla extract, 1/2 of whole nutmeg, freshly grated
1 sheet ready-rolled puff pastry
Method
1. Put the egg yolks, sugar and cornflour in a saucepan and whisk together. Gradually whisk in the cream and milk until smooth.
2. Place the pan over medium heat and cook, stirring, until the mixture thickens and comes to the boil. Remove from the heat and stir in the vanilla extract and nutmeg.
3. Transfer the custard to a bowl, cover the surface with plastic wrap to prevent a skin forming and leave to cool.
4. Preheat the oven to 190C/375F/Gas 5.
5. Lightly grease a 12-hole (80ml/2 1/2fl oz) muffin tin.
6. Cut the pastry sheet in half, put one half on top of the other and set aside for five minutes. Roll up the pastry tightly from the shorter-sided end and cut the pastry log into twelve 1cm/ in rounds.
7. Lay each pastry round on a lightly floured surface and use a rolling pin to roll out until each is 10cm/4in in diameter.
8. Press the pastry rounds into the holes in the muffin tin. Spoon the cooled custard into the pastry cases and bake for 20-25 minutes, or until the pastry and custard are golden.
9. Leave the tarts in the tin for five minutes, then transfer to a wire rack to cool completely.
recipe: a. hagan
VINI VERGANI recommends:
Amarone della Valpolicella classico DOC 2005 Anima di Vergani
Producer: Le Croibe, Negrar
70% Corvina Veronese, 15% Corvinone, 15% Rondinella
Degustation notes: Dense, compact ruby colored with garnet nuances. Very intense & continuous aroma. Bloomy scents of dried flowers & sweet spices Taste is rich in a smooth texture with a velvety body of Tannin.