One thing I’m not short of at Half Acre Farm is eggs, my chicks are great layers and usually have a glut of eggs, I had a ready-made pastry in the fridge so decided to make an egg custard.
For this you will need
A ready-made pastry
700ml/1¼ pint full-fat milk
7 free-range egg yolks
90g/3¼oz caster sugar
Open the pastry and line a pie or quiche dish, don’t trim the pastry.
Mix the egg yolks and sugar together till creamy
Warm the milk, you should be able to put your finger in it without going ouch
Pour the milk slowly stirring constantly over the egg/sugar mix, then whisk with a fork till is all incorporated and you have bubbles on the top.
Pour into your pastry,
sprinkle with nutmeg
bake for 25 minutes at 200°c
When it comes out it will still be wet, don’t panic, it will set before its cold.