An English classic, the custard tart is perfect for a little smackerel of something at elevenses.
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.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.