This recipe is by one of our fabulous Facebook followers, Rachel. The slightly nutty short-crust pastry makes the perfect crumbly case for a rich egg custard. Enjoy as a sweet treat with family and friends.
For the pastry
1 Burford Brown egg
375g Plain flour
125g Caster sugar
For the filling
5 Burford Brown eggs
100g Caster sugar
500ml Full fat milk
Few drops of vanilla essence
To make the pastry, start by mixing the dry ingredients and add the butter to make breadcrumbs. Then add the egg to make a dough. Try not to overwork. Chill the pastry in the fridge for a couple of hours or overnight if you have planned ahead.
Once chilled, roll out the pastry and then use it to line a flan dish. Blind bake for approximately 20 minutes at 200c.
Meanwhile, to make the filling whisk together 5 Burford Brown eggs, caster sugar, milk and drops of vanilla until smooth and creamy. Pour into the pastry case and sprinkle with nutmeg.
Gently return to the oven at 180-200c for about 35-40 minutes. Depending on your oven this may take a little less or a little more time. When cooked it should wobble a little, and if a skewer is inserted it should come out clean.
Leave to cool and serve cold. Enjoy!