1 1/4 cups plain flour
1/4 cup self-raising flour
1/4 cup caster sugar
2 teaspoons water, approximately ground nutmeg
3 eggs, lightly beaten
1 teaspoon vanilla essence
2 tablespoons caster sugar
2 cups milk
1. Sift flours and sugar into bowl, rub in butter. Add egg and enough water to make ingredients cling together. Press dough into a ball; knead on floured surface until smooth. Cover; refrigerate 30 minutes.
2. Roll dough on floured surface until large enough to line 23cm pie plate. Lift pastry into pie plate, gently ease into side of plate; trim edge. Use scraps of pastry to make a double layer of pastry around edge of plate, joining pastry strips with a little water. Trim edge; pinch a frill around edge of pastry.
3. Place pie plate on oven tray, line pastry with paper, fill with dried beans or rice. Bake in moderately hot oven 10 minutes. Remove paper and beans; bake further 10 minutes or until pastry is lightly browned, cool.
4. Pour custard into pastry case; bake in moderate oven 15 minutes. Sprinkle custard evenly with nutmeg; bake further 15 minutes or until custard is just set, cool. Refrigerate until cold.
Whisk eggs, essence and sugar in bowl until combined. Heat milk until hot; quickly whisk into egg mixture.
Serves 6 to 8.
Recipe can be made a day ahead.
Store covered, in refrigerator.
Freeze not suitable.
Microwave not suitable.