Trey's Family's Bakery

This is the only egg custard recipe i’ve ever tired and its pretty good. I myself don't really like eggs, however Deuce does so, egg custard! 

Link to the original recipe: https://www.epicurious.com/recipes/food/views/easy-egg-custard-239229

Ingredients:

2 cups whole milk

2 eggs 

2 egg yolks

1/3 cup sugar

1 teaspoon vanilla extract

Freshly grated or ground nutmeg

Preheat your oven to 300 fahrenheit, and in a medium saucepan bring your milk to a simmer. in a separate bowl combine eggs, yolks, sugar, and vanilla with a whisk. slowly combine the egg mix into the milk and whisk gently. 

Get six four ounce oven proof cups or ramekins (I used ramekins) and put them in a deep baking pan just large enough to hold them. pour the egg and milk mix into the cups using a strainer so remove any chunks. then dust with nutmeg. 

Pour hot, not boiling, water into the baking pan till it reaches half way up the cups. 

bake in the oven for 30 to 35 minutes till set. 

let them cool for about 2 hours in the water before serving. 

Smaller than a tart and easy to conceal, Riddle's Pocket Tarts are easy to make and easy to hide from your overbearing mother. For the crust: 1 stick (1/2 cup) of butter, cold 1 1/4th cup white flour 1/2 teaspoon of salt 2-4 tablespoons of water I have found this crust recipe fairly forgiving and easy. First, cut your butter into small bits and combine with flour in a stand mixer or food processor (I personally use the stand mixer). Add your salt and two tablespoons of water. If it is necessary, add the other two tablespoons one at a time. I’ve found I only need three. Once you have your dough go ahead and wrap it with cling wrap and chill it while you work on the filling. For the filling: 1 cup of diced strawberries 3 tablespoons of white granulated sugar 2-3 tablespoons cornstarch 1 Lemon Put your diced strawberries into a saucepan over medium heat and zest your entire lemon and mix it in. once the strawberries start to cook down a bit. Squeeze in half of your lemon. Add your sugar and two tablespoons of cornstarch. The cornstarch thickens the filling, so if you feel that two tablespoons aren't enough, go ahead and add the third. Now, preheat your oven to 350 Fahrenheit and prep a baking sheet with parchment paper or a silicone baking mat. To make the pocket tarts, roll a ball of dough with your hands (roughly the size of a tablespoon or a bit bigger) and flatten it. Put about a teaspoon worth of filling in the center and cover with a sheet of dough the same size as the base. For reference, it’s a similar shape to most ravioli.  Press the pieces of dough together with a fork and repeat until you fill the pan. I recommend giving the pastries an inch between each other. Bake them for about 20 minutes, or till the edges start to brown. Honestly, the size and shape of them are up to you. feel daring enough, and you could shape the dough with cookie cutters.