100 - 150 g (4 - 5 oz) shortcrust pastry
2 large eggs
large pinch of ground nutmeg
1 1/4 cup (1/2 pint) 300 ml milk
2 tbsp (25 g) 1 oz sugar
2 large eggs
large pinch of ground nutmeg
1 1/4 cup (1/2 pint) 300 ml milk
2 tbsp (25 g) 1 oz sugar
method
1. Roll out the pastry and line the flan tin.
2. Whisk the eggs lightly with the sugar.
3. Warm the milk and pour it in a continuous stream on to the eggs, whisking lightly as you do so.
4. Strain into the pastry case and sprinkle the top with nutmeg.
5. Bake in the centre of the oven at 220°C, 425°F, mark 7 for 10 minutes and then reduce the heat to 180°C, 350°F, mark 4 and bake for a further 20 - 25 minutes until the custard is set.
2. Whisk the eggs lightly with the sugar.
3. Warm the milk and pour it in a continuous stream on to the eggs, whisking lightly as you do so.
4. Strain into the pastry case and sprinkle the top with nutmeg.
5. Bake in the centre of the oven at 220°C, 425°F, mark 7 for 10 minutes and then reduce the heat to 180°C, 350°F, mark 4 and bake for a further 20 - 25 minutes until the custard is set.
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