Ingredients

• Shortcrust pastry
• 4 egg yolks
• 1 egg white
• 500 ml cream
• 250 ml milk
• 50 g castor sugar
• Freshly grated nutmeg

Method

1. Line a 24 cm x 4 cm deep flan tin with pastry and bake blind at 200 ºC for 20 minutes.
2. Lightly beat 1 egg white and brush baked shell liberally
3. Bake shell for further 5 minutes
4. Remove and reduce temperature to 160 ºC
5. Beat all egg yolks
6. Warm cream and milk
7. Stir in sugar until dissolved
8. Add to egg yolks and mix gently
9. Strain into pastry case
10. Bake for 1 hour until just set (check after 50 minutes)
11. Grate fresh nutmeg over the top while still warm (the more the merrier)
12. Chill

Best served: cold

Preparation Notes

You can be quite generous with the nutmeg, it does benefit significantly from being freshly grated rather than pre-grated.

If you don’t have a flan tin, a pie dish works just as well.

Storage

• Storage: Refrigerator for 2-3 days
• Freezer: No