Custard:

Custard:

300 ml Milk
15 ml / 1 tbsp cornflour (cornstarch)
15 ml / 1 tbsp caster (superfine) sugar
2.5 ml vanilla essence (extract)
2 egg yolks

Blend a little of the milk with the cornflour in a saucepan. Stir in the remaining milk, the sugar and vanilla essence. Bring to the boil, stirring, until thickened. Whish in the egg yolks and cook for 1 minute, stirring. Serve hot or cover with a piece of wet greaseproof (waxed) paper and leave until cold.

Custard tart
225g short crust pastry
2 eggs, 1/2pt milk, ½ oz sugar and ground nutmeg
Roll out the pastry and use it to line a 18cm flan tin. Whisk together the eggs, milk and sugar and pour into the pastry case. Sprinkle generougsly with nutmeg and bake in the oven at 190C for about 25mins. Until lightly set. Leave to cool in the tin.