INGREDIENTS to serve 4 to 6 people :-
|
Shortcrust pastry : |
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|
125 |
g |
5 |
oz |
plain flour |
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|
1 |
pinch |
salt |
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|
25 |
g |
1 |
oz |
lard |
||
|
37 |
g |
1½ |
oz |
margarine |
||
|
5 - 6 |
teaspoons |
cold water |
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|
Custard filling : |
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|
3 |
eggs |
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|
2 |
tablespoons |
granulated sugar |
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|
275 |
ml |
10 |
fl oz |
milk |
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|
grated nutmeg |
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METHOD :-
To make the shortcrust pastry shell :
Sieve the flour and salt together into a bowl.
Rub the fats in using your fingertips until the mixture resembles fine breadcrumbs.
Add the cold water and form the mixture into a ball.
Refrigerate for half an hour, then roll out and line a 7" flan case.
Brush with egg white (use an egg from custard filling).
Bake on the middle shelf at Gas Mark 5 / 375°F / 190°C (170°C for fan oven) for 10 mins.
To make the custard filling :
Lightly beat the eggs in a bowl.
Add the sugar to the milk in a saucepan and warm until the sugar is dissolved.
Pour onto the eggs and stir until combined.
Strain through a sieve and gently pour into the pastry shell.
Coat the top with grated nutmeg.
Return to the oven and bake at same setting for 20 - 25 minutes until the custard is just set.
Serve cold.