Glazed Custard Pie from Paris

For the pastry, sieve the flour onto a board or into a large bowl. Add the butter. Whisk the egg and add to the flour together with the sugar and a pinch of salt. Quickly knead to a smooth pastry. Cover and chill for around 1 hour.

Grease an oven-proof dish with butter. Roll out the pastry and use it to line the baking dish, shaping a crust 3 cm high. Return to the refrigerator.

Bring the milk to the boil with the vanilla sugar. For the custard, beat the eggs with the sugar and cornflour. Stir in the cream. Add the boiled milk in a thin stream, stirring all the time. Return to the pan and thicken, stirring. Pour over the pastry base and smooth the top. Leave to cool.

Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7.