I have to admit, I get more than a little annoyed at the plethora of recipes across the internet claiming to be "one-ingredient," or "two-ingredient" where one or both of the ingredients is some kind of mix with a bunch of stuff in it. So I won't make that claim for this custard, even though you only need two things from your pantry to make it - we'll temporarily excuse condensed milk for containing milk AND sugar.
Father's Day is always a good time to exercise our kitchen chops, and so we prepped Dad's favorite dessert: a custard tart topped with fresh fruit. It really is easy to do and takes longer to chill than it does to make!
We started with a standard cookie-crumb crust: in this case we used some digestive biscuit dough that I had in the freezer, but you can use any kind of cookie crumbs and butter: the standard ratio is 6 tablespoons of butter to 1 1/2 cups of crumbs: melt the butter, pour it over the crumbs, dump it in a buttered springform pan (we used an 8" pan.)
Sparky carefully pressed the cookie crust into the bottom and sides of the pan using a jelly jar with a push-twist motion. Occasionally flouring the bottom of the jar to keep it from sticking helps. It's important to really squash the dough in there, it's the pressure that helps it set into a crust. Once the crust was formed, we put it into a 350 degree oven to bake for 15 minutes while we made the custard.
Here are the ingredients for our "two-ingredient" custard: a can of condensed milk and three eggs (you'll only use the yolks.)
and, two, the tried-and-true pour the yolk gently back and forth between two eggshell halves.
Then, he dumped the entire can of condensed milk and the three egg yolks into a blender jar. At this point, if you like you can add a bit of vanilla extract - but on its own the custard has a beautiful condensed-milk flavor that would make Paddington Bear drool. Yolks and milk were blended together until they were all one color, and by that time the crust had finished baking.
We poured the custard into the crust and turned the oven down to 300 degrees; it baked there for another 25 minutes or until it puffed up slightly in the middle and no longer jiggled loosely when shaken. The tart was cooled thoroughly in its pan.
While the custard was baking and cooling, Sparky peeled and sliced a couple of kiwis and made "supremes," or sections from a couple of oranges, these being the fruit we had on hand (you can use any fruit, but soft, acid fruits like citrus or berries work best.)
We had ours this morning, under the Bill Cosby rules of breakfast nutrition. Enjoy!