1 hr 25 min
Ready rolled light shortcrust pastry sheets
Egg, whole, raw
2 medium, raw
¼ teaspoon(s), level
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Roll the pastry out to the thickness of a pound coin, then use a 10cm cookie cutter to cut out 8 rounds. Discard the pastry trimmings. Use the pastry rounds to line 8 holes of a muffin tin, then chill the pastry for 30 minutes.
- Line each pastry case with a small piece of baking paper (it helps if you crumple the paper up first), then fill with baking beans. Bake for 10 minutes, then remove the paper and beans and bake for a further 5 minutes, or until the pastry is a light golden colour.
- Reduce the oven temperature to 180°C, fan 160°C, gas mark 4. Beat the eggs and caster sugar together in a large bowl. Gently heat the milk over a low heat and pour it over the egg mixture. Beat well, then strain through a fine mesh sieve into a jug. Stir in half the nutmeg. Carefully pour the custard into the pastry cases, sprinkle over the remaining nutmeg and bake for 25 minutes or until just set. Allow to cool completely, then remove from the tin and serve.
For a flavour variation, try adding the grated zest of an orange or lemon to the custard mixture.