English Baked Custard

Ingredients (makes about 4–6 servings):

• 500 ml whole milk
• 3 egg yolks
• 50 g caster sugar
• 25 g cornflour
• 25 g plain flour
• Freshly grated nutmeg (for the top)

Method:

1. In a mixing bowl, combine the 3 egg yolks, 50 g caster sugar, 25 g cornflour, and 25 g plain flour. Whisk together until smooth and well blended.
2. Gradually add the 500 ml whole milk, stirring continuously until the mixture is smooth and lump-free. Transfer everything to a saucepan.
3. Cook the mixture over a gentle heat, stirring constantly with a wooden spoon or whisk, until it thickens nicely (it should coat the back of a spoon). Remove from the heat once thickened.
4. Baking options:
   • For a simple baked custard: Pour the mixture into a baking dish or individual ramekins placed in a bain-marie (roasting tin with hot water coming halfway up the sides). Bake at 170°C for approximately 20–30 minutes until just set with a slight wobble.
   • For a custard tart: Pour the thickened custard into a pre-baked sweet pastry case and bake at 170°C for 15–20 minutes until set. Grate a little fresh nutmeg generously over the surface just before baking.
5. Serving:
   • Serve hot straight from the oven in a dish, or allow to cool completely and serve cold (it can be sliced if baked in a pastry case).

This classic English baked custard is rich, silky, and comforting — perfect on its own, with fruit, or as a filling for tarts.