Ok so the other day I attempted what the Americans call a custard pie and what we like to call Milktert. I’m going to be honest with you guys I don’t think I’m going to be winning any prizes for what I turned out. It tasted nice, but it wasn’t the best thing I had ever chewed down on. I had some of the best milktert I have ever tasted at District 6 the other night and this guy was like it’s ugly, stubby, 5th cousin that has an iron deficiency and one leg that’s shorter than the other.
I followed the recipe bit by bit, it was relatively easy to make but first off I think I over cooked the pastry, which by the way I made from scratch. I had to blind bake it first and I think I may have over done it. And on top of that I think I made the base too thick. Anyone have any tips on how to get the pastry in the pie tin nice and easy after you’ve rolled out to the right thickness? I battled a bit with that part too. Sigh.
The actual custard part tasted nice, but not like a traditional Milktert and it didn’t set properly despite being in the fridge for over 12 hours, it was firm, but I think it could of been firmer.
So like I said, it’s not getting any prizes, in fact I don’t even think it’s worth a special mention and after reading what I have written up to now I think it’s safe to say that I failed at Milkterting. It looked right and it tasted sort of right, but I wasn’t completely happy with it.
Does anyone have a nice Milktert recipe that they are willing to share with me? I would love to attempt this again, but I won’t be using this specific recipe (If anyone is interested in trying it I’ll inbox it to you, if you want).