Custard Tart

Ingredients

22cm/9in short crust pastry case
10 fl oz. full-fat milk
7 fl oz. double cream
2 large free-range eggs
2 free-range egg yolks
3oz caster sugar
pinch ground nutmeg

Directions

Preheat the oven to 190C/375/Gas 5.
Bake the pastry case for 15 minutes until firm and browned slightly.

Remove the case and turn the oven down to 160C/325F/Gas 3.

In a medium saucepan, bring the milk and cream nearly to the boil.
Beat the eggs, yolks and sugar together in a bowl.

Pour the hot milk over them and beat gently. Pour the mixture into the pastry case and grate a little nutmeg on top.

Bake for 40 minutes until just set. Remove from the oven and leave to cool before serving.