Serves: 16, Calories: 266

Ingredients

Pastry:

• 200g Plain Flour
• 125g Cold Butter
• 1 heaped tbsp (38g) Icing Sugar
• 1 Egg Yolk
• 1.½ tbsp Cold Water

Custard:

• 6 Eggs
• 3 Egg Yolks
• 1x 284ml Tub Elmlea Double (Cream)
• 300ml Whole Milk
• 100g Caster Sugar
• 3 tsps Vanilla Essence (or 1.½ tsp extract)
• ½ tsp Ground Nutmeg

Method

1. Preheat oven to 180°C Fan/Gas Mark 6.
2. Pastry: In large mixing bowl; Rub butter, icing sugar and flour to breadcrumbs. Add yolk and water, cut in with knife. Ball together.
3. Flatten and wrap in plastic, chill for 30 mins minimum.
4. Roll pastry to 3mm thick (green guide bands).
5. Line deep 10" Pyrex Dish. Trim. Prick base with fork. Line with foil.
6. Blind bake base for 15 mins. Remove foil. Bake for 5-8 mins more.
7. Lower oven to 160°C Fan/Gas Mark 4.
8. Custard: In jug; Beat eggs, yolks and vanilla. Add sugar. Whisk until pale.
9. In medium saucepan; Warm cream and milk, stirring frequently. Do NOT boil. Take off heat.
10. Drizzle egg/sugar mixture into cream/milk pan while whisking constantly.
11. Pour into pastry base, sprinkle on nutmeg, cook for 35-40 mins until custard sets.
12. Cool for 1.½ hours. Serve.
13. Cools completely in 4 hours.
14. Refrigerate. Eat within 3 days.

Calories = 4256

• 355 per slice (12).
• 266 per slice (16).

Tip: Make with evaporated milk for less calories.