Egg Custard


For the pastry:

8oz plain flour
4oz butter/margerine
Few spoons cold water

For the custard:
300ml milk
300 ml double cream
140g caster sugar
4 gorgeous chicken eggs
Vanilla essence
Ground nutmeg


1) Make the pastry by rubbing the butter into the flour with your fingers until butter is incorporated
2) Stir in a small amount of water until the mixture binds together
3) Chill in the fridge for 15 mins
4) Roll out thinly and line a loose bottom flan tin
5) Put some baking paper cut into a circle inside the case and some baking beans and bake in oven at 170 degrees(fan oven) for 25 minutes, removing baking beans for last 5 mins.
6) Remove to cool and turn oven down to 130 degrees (fan oven)
7) Heat the cream and milk in a saucepan with few drops of vanilla essence
8) Meanwhile hand whisk the caster sugar with the eggs in a large bowl
9) When the cream begins to boil hand whisk it immediately into the egg mix 
10) Sieve this mixture into a jug then pour into the pastry case and sprinkle over the nutmeg
11) Bake for approx. 1 hour, turning around half way through cookin
12) Remove from oven, leave to set and trim the pastry