To prepare the pastry, sift the flour and salt into a mixing bowl, then stir in the sugar. Add the butter in pieces and rub into the flour until the mixture resembles fine breadcrumbs.

Gradually stir in enough water to form a soft dough. Form the dough into a ball and wrap in foil or greaseproof paper. Chill in the refrigerator for 30 minutes.

Roll out the chilled dough on a floured board to a circle large enough to line a 17.5cm (7 in) flan dish placed on a baking sheet.

Prick the bottom of the dough. Chill in the refrigerator for a further 15 minutes.

Meanwhile, make the custard. Put the eggs and sugar in a mixing bowl and beat in the milk with a fork until the sugar dissolves. Strain the custard into the chilled flan case.

Sprinkle with the grated nutmeg and bake in a fairly hot oven (200°C/400°F or Gas Mark 6) for 10 minutes.

Lower the heat to moderate (180°C/350°F or Gas Mark 4) and bake for a further 20 to 25 minutes or until the pastry is golden and the filling is set.

Serve warm or cold.