Egg Cream Flan

For the pastry: put the flour in a mixing bowl and rub in the the butter until the mixture resembles breadcrumbs. Add the caster sugar and egg and mix to a dough. If it is too stiff add a little cold water. Wrap in cling film and chill for 20 minutes.

Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a deep 23 cm|9"springform flan tin.

Roll out the dough on a lightly floured surface. Line the tin with the dough, pressing it into the base and sides, leaving 2cm|1" of dough hanging over the edge. Line the dough with baking paper and baking beans. Bake 'blind' for 15 minutes. Remove the beans and paper and cook for a further 15-20 minutes until dry and cooked through.

Reduce the oven temperature to 140°C (120° fan) 275°F gas 1.

For the filling: put the cream into a pan and bring to a boil. Remove from the heat.

Whisk together the egg yolks and sugar until smooth, then whisk in the cornflour.

Pour in the hot cream, whisking constantly, then stir in the vanilla.

Pour through a sieve into the pastry case and grate over the nutmeg to taste.