You will need:
- 4 oz sweet short crust pastry,
- made with 4 oz flour, 2oz butter and 2 oz sugar. Rub the butter into the flour until it resembles fine breadcrumbs and stir in the sugar. Add enough cold water to combine the ingredients together and leave the bowl clean.
- 2 eggs and one egg yolk
- 1/2 pint milk
- 2 tablespoons sugar
Or buy some ready made pastry! Roll out the pastry to fit inside a 7 inch flan tin and blind bake for 10 minutes at 190 C 375 F Gas 5 . Remove from the oven and then reduce the heat to 180 C 350 F Gas mark 4.
Prepare the custard filling by heating the milk and sugar to almost boiling point then allow to cool a little before adding the whisked eggs and egg yolk. Strain the liquid into the pastry case and, if liked, sprinkle the top with grated nutmeg. Bake inside a roasting tin half filled with water for about 20 minutes until set. Allow to cool before removing from the tin. This can be served warm with cream or cold with a nice cup of tea. -JAB