Cake flour 250 ml
Castor sugar 30 ml
Butter cubed 125 g
Large egg yolk 1
Iced water 45 ml
Cream 250 ml
Maizena 45 ml
Milk 375 ml
Granulated sugar 30 ml
Butter 75 g
Vanilla essence 5 ml
Large egg yolks beaten 3
Sift flour and salt into the food processor which has been fitted with the double-knife-stainless-steel blade, add caster sugar, pulse to blend.
Drop butter cubes down the feeder tube whilst the machine is running and process until breadcrumbs evolve. Mix egg yolk and cold water together and add into the food processor with the machine running. When the mixture forms a ball, stop the machine immediately.
Wrap pastry in cling film and refrigerate for 30 minutes. Preheat oven to 180ºC/160ºC fan/Gas mark 4.Grease a 23 cm round baking dish and press the dough as thin as you can into the base and up the sides of the dish.
Bake the crust for 10 minutes, remove and allow to cool while you prepare
In a bowl add the cream and maizena and whisk to combine.
In a saucepan over a medium to high heat bring the milk to the boil, add the sugar, and butter and stir constantly until boiling point is reached.
Remove from the heat, add the vanilla essence and pinch nutmeg, stir and pour over the cream mixture, mixing well.
Add a little of the hot milk mixture to the egg yolks, whisk well and then
pour into the milk mixture and whisk very well. It should start to thicken
Pour the mixture into the pie crust and bake for 20 – 25 minutes.
Remove from the oven, sprinkle with cinnamon and serve hot or cold.
Serves 6 – 8