Method:
1. Line a 22 cm tart tin with pastry, trim edges, and chill for 15 minutes. Blind bake at 180°C for 15 minutes, remove weights, then bake 5 more minutes until lightly golden.
2. Warm milk and cream gently (do not boil).
3. Whisk eggs, sugar, and vanilla until smooth, then slowly whisk in warm milk mixture.
4. Pour custard into the pastry case, sprinkle lightly with nutmeg.
5. Bake at 160°C for 30–35 minutes until just set with a slight wobble in the centre.
6. Cool completely before slicing and serving.#cookingrecipes
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