shortcrust pastry using 1 cup + 3 tbsp (125 g) flour
flour for rolling out
250 ml milk
2 eggs
1/4 cup (4 tbsp) 50 g caster sugar (superfine granulated)
1 pinch of grated nutmeg
flour for rolling out
250 ml milk
2 eggs
1/4 cup (4 tbsp) 50 g caster sugar (superfine granulated)
1 pinch of grated nutmeg
method
1. Put an 18 cm flan ring on a heavy baking sheet or line an 18cm sandwich tin with foil.
2. Roll out the pastry on a lightly floured surface and use it to line the flan ring or cake tin, taking care not to stretch the pastry.
3. Warm the milk to approximately 65°C; do not let it come near the boil.
4. Beat the eggs and sugar together with a fork and add the milk. #
5. Strain the mixture into the pastry case and sprinkle the top with grated nutmeg.
6. Bake in a fairly hot oven at 190°C, Gas 5, for 10 minutes, reduce the temperature to cool, 150°C, Gas 2, and bake for a further 15-20 minutes or until the custard is just set.
7. Serve hot or cold.
2. Roll out the pastry on a lightly floured surface and use it to line the flan ring or cake tin, taking care not to stretch the pastry.
3. Warm the milk to approximately 65°C; do not let it come near the boil.
4. Beat the eggs and sugar together with a fork and add the milk. #
5. Strain the mixture into the pastry case and sprinkle the top with grated nutmeg.
6. Bake in a fairly hot oven at 190°C, Gas 5, for 10 minutes, reduce the temperature to cool, 150°C, Gas 2, and bake for a further 15-20 minutes or until the custard is just set.
7. Serve hot or cold.
serving amount
serves 4
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