Swedish Custard Pie
|Soft brown sugar||8 Ounce|
|Butter||6 Ounce, melted|
|Double cream||6 Fluid Ounce|
|Almond essence||3⁄4 Teaspoon|
|Flan case||1 (9 Inch, Made With Shortcrust Pastry)|
|Grated nutmeg||1 Teaspoon|
Preheat the oven to very hot 450°F (Gas Mark 8, 230°C).
Place the sugars, butter and cream in a medium sized heatproof bowl and place the bowl over a medium sized saucepan half filled with boiling water.
Set the pan over moderate heat.
Cook the mixture, stirring constantly with a wooden spoon, until the sugar has dissolved and the mixture is thick enough to leave a ribbon trail on itself when the spoon is lifted.
Meanwhile, in a large mixing bowl, using a wire whisk or rotary beater, beat the eggs until they are pale and thick.
Remove the saucepan from the heat and the bowl from the saucepan.
Gradually beat the sugar mixture into the eggs until they are thoroughly combined.
Stir in the almond essence.
Place the flan case on a baking sheet and pour the filling into the flan case.
Sprinkle over the nutmeg and place the baking sheet in the centre of the oven.
Bake for 10 minutes.
Reduce the oven temperature to warm 325°F (Gas Mark 3, 170°C) and continue baking the pie for 30 minutes or until a skewer inserted into the centre of the filling comes out clean.
Remove the pie from the oven and carefully transfer it to a serving plate.