notes
- crust works. but very very troublesome when handling if want to keep maintaining the dough at a low temperature. have to find a new way to handle it — either be really fast, or keep it away from hands
- the salt added for the pastry dough is important!!
- custard tasted slightly cheesish to some — either the cream was left too long in the fridge and fermented partially (i hope not), or its just too much egg and cheese and overwhelming. o.O?
- custard was bubbling in the oven. explained by the fat in the cream boiling and ..making it all oily and not smooth.
- end result is quite quite rich. :\
in future…
- consider 1/2 cream 1/2 milk, or just simply milk + flour (find a good ratio)
- pastry dough was troublesome. just use hands and be fast? and use a larger food processor.
- trim edges so it looks more presentable. :p
- dust excess flour off the dough so end product isn’t too “floury”
