175 g (6 oz) shortcrust pastry
1 cup (225 g) 1/2 lb Demerara (raw) sugar
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1 pint (600 ml) milk
2 eggs, separated
1 tablespoon corn flour (corn starch)
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
1 cup (225 g) 1/2 lb Demerara (raw) sugar
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1 pint (600 ml) milk
2 eggs, separated
1 tablespoon corn flour (corn starch)
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
method
1. Roll out the dough and use to line an 18 cm (7 inch) flan tin. Bake blind in a preheated moderately hot oven 190°C (375°F) Gas Mark 5 for 20 minutes or until the pastry is golden brown and set. Cool.
2. Put the demerara sugar and butter in a saucepan and heat gently, stirring, until the sugar and butter have melted. Remove from the heat.
3. Warm the milk in another saucepan. Mix together the egg yolks and cornflour and add to the milk. Cook gently, stirring, until thick.
4. Remove from the heat and mix in the sugar and butter mixture. Pour into the pastry case.
5. Whisk the egg whites until stiff and fold in the caster sugar. Spread over the filling.
6. Bake in a preheated moderately hot oven 180°C (350°F) Gas Mark 4 for 35 minutes or until lightly browned on top.
2. Put the demerara sugar and butter in a saucepan and heat gently, stirring, until the sugar and butter have melted. Remove from the heat.
3. Warm the milk in another saucepan. Mix together the egg yolks and cornflour and add to the milk. Cook gently, stirring, until thick.
4. Remove from the heat and mix in the sugar and butter mixture. Pour into the pastry case.
5. Whisk the egg whites until stiff and fold in the caster sugar. Spread over the filling.
6. Bake in a preheated moderately hot oven 180°C (350°F) Gas Mark 4 for 35 minutes or until lightly browned on top.
serving amount
serves 6
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