hello chef... I've been trying to find a good egg custard pie recipe. and I believe that your pie filling made being the best egg custard that I've seen yet. so I'm going to give this recipe a try just to see how it turns out. but do you have any good egg custard pie recipe?
The custard tarts look delicious! Do you refrigerate the extra custard tarts (if there are any left), or can they stay at room temperature? How long do they last before they spoil? Can they be frozen. Thanks!
@@Keefcooks FYI, I have shared your youtube video/recipe for the custard tarts with a lot of people. I hope you get lots more subscribers from the shares. I love your videos, and you and your wife are darling together!
Two of my favourite ever tarts. A trifecta would include a pecan pie. Love your show Keef, I always have a smile after watching. Will definitely be attempting this one. Love from Brisbane, Australia.
Im loving your Egg Custard tarts but wonder why you dont trim the crust off before baking ? It would seem easier to trim while pastry is raw than after its been crisped and bsked. Would love to try this recipe sometime. Thanks for clear explanations of your recipes. From across the pond in Colorado.
I subscribed to your channel since I saw your paella recipe, finally no chorizo in a non spanish recipe!!!! ;) love when i see spanish ingredients around and pretty good spanish when you said nuez moscada :P , amazing look of the tarts, love your videos :)
Could you confirm how many eggs you used for the filling please. On the video it was 2 eggs and 2 egg whites but on your website it is 2 egg yolks and 2 egg whites. Thanks.
I've been eyeing custard tarts and puddings for days now to learn to make them and I'm so paranoid about how they should taste (I've never tried it since I've only recently started eating egg). How are they supposed to taste? Eggsy? Creamy? Sweet? Chunky?
If Tesco management reads this, they will probably lynch me. Here's an anecdote on their 'fresh' custard tarts: I worked for Ginsters in Launceston/Cornwall as an electrician and at some point they had problems with the storage of the tarts before shipping them out to the Tesco stores nation wide. They were all frozen rock solid in the cold store and we could not get the temperature up. Everything was icy and we started to play icehockey, using egg custard tarts for the puck - man, they hurt when they hit you. After the dilemma was solved (2 weeks or so later) the tarts were defrosted and still sold as freshly made in the Tesco stores... I don't shop there.
MMmmmm lurvely. I leave my Yorkshire pudding tin in the oven whilst I pour the liquid in there too. Far safer and keeps the tin hot too. I love burnt things. Weird I know
VERY popular, I would say. The accent is different (if you're not a Brit you might not be able to pick this up), but I'm liking what I've seen and have subscribed. Thanks for the inadvertent tip Samantha!
Very delicate pastry?? Yours won’t be,,it will be like rock!!! You really don’t seem to be able to grasp the art of making shortcrust pastry at all. The wetter you make the pastry,, the harder it will be. It’s actually quite difficult to roll out but when done properly,, it melts in your mouth.
Ah, @Jackie Blakemore. It's been a while since you posted one of your deliciously harsh and unhelpful comments. You've convinced yourself I can't cook and yet you keep coming back for more, almost as if, oh, I don't know - maybe you find it entertaining or something. PS It really wasn't like rock.
KeefCooks I know,, got fed up with you trying to convince people that you can cook. Not watched you for ages. Used to find you entertaining and funny,, (in a strange way)however I don’t anymore. Think you are very carried away with your own self importance. Judging by the number of likes and downward thumbs you got, not just me who thinks that!
Likes on this 4 year old video : 337, dislikes: 15. Not a bad ratio at all. Self - importance? I've not heard that one before (although I can be an arrogant tw*t). But if I don't believe in myself why would anyone else? I could polish these videos so that nothing ever seems to go wrong and I come across as Mr Perfect. I choose not to - many people say they like that because it doesn't intimidate them and hundreds of viewers have told me they've made my recipes and loved the results. Bottom line, I can't please everybody.
At last !! A human being who talks to you about his cooking and gives full recipe!! I'm subscribing now!!
!! 😀
hello chef... I've been trying to find a good egg custard pie recipe. and I believe that your pie filling made being the best egg custard that I've seen yet. so I'm going to give this recipe a try just to see how it turns out. but do you have any good egg custard pie recipe?
Same as this but with a lid on it?
looks so delicious I wanna try to make this
The custard tarts look delicious! Do you refrigerate the extra custard tarts (if there are any left), or can they stay at room temperature? How long do they last before they spoil? Can they be frozen. Thanks!
I would keep them in the fridge, but not for long. IIRC, the custard weeps liquid after a while.
@@Keefcooks oh, I wouldn't worry about the liquid.. they won't last that long!🤣 the recipe worked beautifully; they were delicious!!!😊
@@Keefcooks FYI, I have shared your youtube video/recipe for the custard tarts with a lot of people. I hope you get lots more subscribers from the shares. I love your videos, and you and your wife are darling together!
@@CarolgTX Thank you!
Two of my favourite ever tarts. A trifecta would include a pecan pie. Love your show Keef, I always have a smile after watching. Will definitely be attempting this one. Love from Brisbane, Australia.
Im loving your Egg Custard tarts but wonder why you dont trim the crust off before baking ? It would seem easier to trim while pastry is raw than after its been crisped and bsked. Would love to try this recipe sometime. Thanks for clear explanations of your recipes. From across the pond in Colorado.
@Sue Q. - normally I would trim the pastry before its final bake. I have no idea why I didn't in this one!
that looks WONDERFUL!!! can't wait to try it!!! :D
Yay, good luck!
What is caster sugar - powdered sugar is 10x here in the US. Is that what he means?
I believe it's what you'd call powdered sugar - finer than granulated, not as fine as confectioners.
Thank-you so very much x I'm thrilled I'll be making this on the weekend, your very kind :-) I love your videos x
You're welcome. Good luck!
+KeefCooks many thanks! 😁
Wonderful ❤
I subscribed to your channel since I saw your paella recipe, finally no chorizo in a non spanish recipe!!!! ;) love when i see spanish ingredients around and pretty good spanish when you said nuez moscada :P , amazing look of the tarts, love your videos :)
Thanks Carlos!
I'm loving your videos!! That's granulated sugar for the crust in the US, powdered sugar (confectioners sugar) is different ❤
Could you confirm how many eggs you used for the filling please. On the video it was 2 eggs and 2 egg whites but on your website it is 2 egg yolks and 2 egg whites. Thanks.
What it says in the video.
Thanks Keef.
Why do most only use the yolks?
I don't know what goes on in other peoples' heads!
I've been eyeing custard tarts and puddings for days now to learn to make them and I'm so paranoid about how they should taste (I've never tried it since I've only recently started eating egg). How are they supposed to taste? Eggsy? Creamy? Sweet? Chunky?
Eggy, creamy and a bit sweet :-)
Yum.
The fundamental things apply As Time Goes BY
If Tesco management reads this, they will probably lynch me. Here's an anecdote on their 'fresh' custard tarts: I worked for Ginsters in Launceston/Cornwall as an electrician and at some point they had problems with the storage of the tarts before shipping them out to the Tesco stores nation wide. They were all frozen rock solid in the cold store and we could not get the temperature up. Everything was icy and we started to play icehockey, using egg custard tarts for the puck - man, they hurt when they hit you. After the dilemma was solved (2 weeks or so later) the tarts were defrosted and still sold as freshly made in the Tesco stores... I don't shop there.
Oh my. Frozen and thawed egg custard doesn't sound good!
Great job just wished there was no subtitles gets in the way of trying to watch vlog x
YT lets you turn them off, but I've done it for you.
Now they are moorish i love custard tarts
MMmmmm lurvely. I leave my Yorkshire pudding tin in the oven whilst I pour the liquid in there too. Far safer and keeps the tin hot too. I love burnt things. Weird I know
alot of work for a delicious. looking tarts I really appreciate it thanks keef :-)
Delicious tasting too!
I tried it BUT , using 2 eggs and the taste wasn't really good , 😁 but I will try it again soon!!
Yeah, needs lots of eggs!
+KeefCooks - really, well i got loads of eggs from the shop now i wont have a prob 😆
are these the custard tarts that Lionel Hardcastle liked in the show "As Time Goes By"?
Don't know, never seen it :-(
I wondered the same thing!
Yes , they are.
❤
OOPS, too much sugar on top! Took longer to melt with the torch so it burned. But, they look yummy.
Well. The nutmeg kills it every time. I can't tolerate it.
Leave it out then 😀
You sound a lot like ashens in both your voice and your mannerisms.
Ashens?
He's a relatively popular youtuber who does unboxing type videos.
VERY popular, I would say. The accent is different (if you're not a Brit you might not be able to pick this up), but I'm liking what I've seen and have subscribed. Thanks for the inadvertent tip Samantha!
^_^ No problem!
I must say. I didnt really agree...until he banged out the blow torch.
Greetings kind cook, I would like to speak with you via email.
Hi James, you can use info@keefcooks.com
Sloppy!!
Baffled.
Very delicate pastry?? Yours won’t be,,it will be like rock!!!
You really don’t seem to be able to grasp the art of making shortcrust pastry at all.
The wetter you make the pastry,, the harder it will be.
It’s actually quite difficult to roll out but when done properly,, it melts in your mouth.
Ah, @Jackie Blakemore. It's been a while since you posted one of your deliciously harsh and unhelpful comments. You've convinced yourself I can't cook and yet you keep coming back for more, almost as if, oh, I don't know - maybe you find it entertaining or something. PS It really wasn't like rock.
KeefCooks I know,, got fed up with you trying to convince people that you can cook.
Not watched you for ages.
Used to find you entertaining and funny,, (in a strange way)however I don’t anymore.
Think you are very carried away with your own self importance.
Judging by the number of likes and downward thumbs you got, not just me who thinks that!
Likes on this 4 year old video : 337, dislikes: 15. Not a bad ratio at all. Self - importance? I've not heard that one before (although I can be an arrogant tw*t). But if I don't believe in myself why would anyone else? I could polish these videos so that nothing ever seems to go wrong and I come across as Mr Perfect. I choose not to - many people say they like that because it doesn't intimidate them and hundreds of viewers have told me they've made my recipes and loved the results. Bottom line, I can't please everybody.