|For crumb crust|
|Semisweet biscuit crumbs||1 3⁄4 Cup (28 tbs)|
|Castor sugar||1⁄3 Cup (5.33 tbs)|
|Butter||125 Gram, melted|
|Gelatin||1 1⁄2 Tablespoon|
|Cold water||1⁄3 Cup (5.33 tbs)|
|Milk||1 Cup (16 tbs)|
|Eggs||4 Large, separated|
|Sugar||3⁄4 Cup (12 tbs)|
|Freshly grated nutmeg||1⁄4 Teaspoon|
|Rum/Whisky / brandy||3 Tablespoon|
|Cream||3⁄4 Cup (12 tbs), whipped|
|Whipped cream||2 Tablespoon (extra for garnish)|
|Nutmeg||To Taste (for garnish)|
CRUST: Combine crumbs, sugar and butter and press firmly against the sides and base of a 25cm flan ring with a removable bottom.
Bake in a preheated hot oven 200C (400F) for 5 minutes.
Cool in the ring, placed on a wire rack.
FILLING: Soften gelatine in water and set aside.
Heat milk until bubbles appear around the edge, and remove from heat.
Place egg yolks, half the sugar, salt and nutmeg in a bowl and beat until thick.
Add a little hot milk and stir well, then stir this mixture back into milk in saucepan.
Return to low heat and continue stirring until mixture coats the back of a spoon.
Dip bottom of saucepan in cold water to stop further cooking.
Stir gelatine in a basin placed over hot water until melted, then stir into custard.
Strain into a clean bowl, add rum and vanilla, and allow to cool.
Chill until the consistency of unbeaten egg white.
Beat egg whites until foamy, then gradually beat in remaining sugar until stiff peaks form.
Fold into custard mixture with whipped cream.
Spoon into crumb crust, chill until firm, and decorate with whipped cream and a sprinkle of nutmeg.
Note: This may be made the day before and kept covered in the refrigerator â€” but add whipped cream decoration just before serving.