How to cook
For the dough, sift the flour with the baking powder and powdered sugar into a bowl. Add the cold lard, vanilla sugar and two spoons of wine. Knead a smooth dough, without kneading for too long, so that it does not soften too much. If this happens, sprinkle more flour or wrap it in cling film and refrigerate it until it firms up.
Cut the dough into pieces, depending on the size of the basket molds you have. Flatten or roll out the dough and place it in the molds, by sticking it tightly to the bottom and walls.
The thickness should be about 0.2″ (0.4 cm) and in the oven it will increase even more. In case your molds are very small, make the walls thinner, so that they don't fill the hole in the middle during baking. Usually, baskets are thicker than tartlets, for example, so this can also serve as a guide.
Put them in a preheated oven at 320°F (160°C) for about 20-22 minutes or until they aquire an appetizing color. Take them out and leave them to cool.
For the custard, heat the milk and sugar without allowing it to boil.
Beat the eggs with the flour and vanilla sugar and add them to the heated milk, by stirring at all times.
Boil the cream, until it thickens over medium heat for 8-10 minutes.
Cover the finished cream with a cling film, which is adhered to the top layer, so that it doesn't form a crust and leave it to cool.
You can also fill it directly into a piping bag with a wavy tip, and when both the cream and the baskets have cooled, pipe out the cream and decorate them to your liking with crushed walnuts and fruit.
The retro baskets of custard are ready.