|Plain flour||1 Cup (16 tbs)|
|Self rising flour||1⁄2 Cup (8 tbs)|
|Caster sugar||1⁄3 Cup (5.33 tbs)|
|Butter||125 Gram, cubed|
|Egg||1 , separated|
|Milk||2 1⁄4 Cup (36 tbs) (Filling)|
|Caster sugar||1⁄2 Cup (8 tbs) (Filling)|
|Vanilla essence||1 Teaspoon|
Combine dry ingredients in a food processor.
Add butter, blend until mixture resembles fine breadcrumbs.
Add egg yolk and sufficient water until mixture comes together.
Refrigerate for 1 hour.
Roll out pastry to line a greased 22cm pie plate.
Brush with remaining egg white.
Place milk in a jug and heat for 3 minutes on HIGH.
Preheat oven to 180°C.
Combine eggs, sugar and vanilla.
Gradually whisk in milk.
Carefully pour over the back of a spoon into pastry case.
Sprinkle with nutmeg.
Bake on Low Rack for 28-30 minutes on LOW MIX/BAKE 180°C.