–500ml whipping cream
–1 vanilla pod, split
–6 egg yolks
–85g castor sugar
–1 tsp arrowroot
–1 tsp rose water
–19cm diameter x 5cm deep sweet shortcrust pastry case, baked blind
–2 tsp grated nutmeg
–Icing sugar, sifted t
o decorate
For the pastry:
–115g cold unsalted butter
–225g plain white flour
–A pinch of salt
–2 tsp castor sugar
–1 egg, lightly beaten, plus extra to glaze
–Cold water
METHOD:
–Preheat the oven to 160°C. Pour the cream into a small pan, add the vanilla pod and bring to the boil. Meanwhile, whisk the egg yolks and sugar together for 1 minute, and then whisk in the arrowroot. Pour on the boiling cream and stir well. Add the rose water and strain the whole mixture in through a fine sieve.
–Pour the cream and egg mixture into the pastry case and carefully place in the oven. Cook for about 30 minutes, or until just set and still wobbly. When cooked remove from
the oven, sprinkle over the nutmeg
and leave to cool. Chill well,
preferably overnight.
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The full article contains 201 words and appears in Worksop Guardian newspaper.
