100g (4oz) short pastry.

Filling

2 eggs, size 3
300ml (1/2 pint) milk.
2x15ml spoon (2 tbsp) sugar.
grated nutmeg.

(1) Heat oven to 190C, 375F, gas mark 5. Line an 18cm, (7 inch) flan tin with the pastry and bake blind.

(2) Reduce heat of oven to 180C, 350F, gas mark 4. To prepare custard filling, whisk eggs, bring milk and sugar to the boil. Pour onto eggs and cool.

(3) Strain into the pastry base and sprinkle with grated nutmeg. Bake for about 20 minutes until set.