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Cornflour Custard Pie

ingredients

serves 4
shortcrust pastry using 1 cup + 3 tbsp (125 g) flour
flour for rolling out
2 tbsp cornflour
2 cups (500 ml) milk
2 eggs
1/4 cup (4 Tbls) 50 g caster sugar (superfine granulated)
a few drops vanilla essence or a pinch of grated nutmeg

method

1. Roll out the pastry on a lightly floured surface and use it to line an 18cm flan ring or pie plate, prick the base.

2. Blend the cornflour to a smooth paste with a little of the milk, and bring the rest of the milk to the boil.

3. Pour the boiling milk on to the blended cornflour, stirring well.

4. Return the mixture to the pan, bring to the boil, and boil for 1 minute, stirring all the time.

5. Remove from the heat and leave to cool, stir from time to time or cover with dampened greaseproof paper to prevent a skin forming.

6. Mix the eggs and sugar together and stir in the cooled cornflour mixture gradually.

7. Add a few drops of vanilla essence, if liked.

8. Pour the custard into the flan case.

9. If vanilla essence has not been used, sprinkle grated nutmeg on top.

10. Bake in a fairly hot oven at 190°C, Gas 5, for 10 minutes, then reduce the temperature to very cool, 140°-150°C, Gas 1-2, and bake for a further 20-25 minutes or until the custard is set in the centre.

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