I used
A Marcus Wareing
Recipe and Method
PASTRY
225g of flour
Zest of 1 lemon
150g of butter
75g of caster sugar
1 egg
1 pinch of salt
CUSTARD
9 egg yolks
75g of caster sugar
250ml full fat milk
250 ml double cream
1 nutmeg
Method
1. Preheat your oven to 170°C/gas mark 3
2. To make the pastry rub together the flour, salt, lemon zest and butter until the mixture resembles breadcrumbs
3. Add the sugar to the pastry mixture, then beat the egg and slowly add to the mixture. You can add a drop of water a bit at a time if the mixture seems too stiff. Once the pastry forms a ball wrap in cling film and refrigerate for two hours
4. To make the custard bring the cream and the milk to the boil, take off the heat. Whisk the yolks and sugar together then add to the cream and milk, mix well. Now sieve the custard into a jug and allows to cool.
5. Roll our the pastry on a lightly floured surface to about 2mm in thickness. Place the pastry into the 20cm loose bottom flan tin and use any excess pastry to push into the pastry into place. Roll over the pastry with a rolling pin to get a nice finish. Refrigerate again if the pastry has become very soft.
6
Place some greaseproof paper into the pastry case and fill with baking beans or rice. Bake blind for about 10 minutes or until the pastry is starting to turn golden brown. Remove the baking beans or rice then allow the pastry case to cool.
6. Turn the oven down to 130°C/gas mark 1, add the custard to the pastry case, grate over the nutmeg.
7. Bake for 30-40 minutes or until the custard appears set but not too firm and the middle has a slight wobble.