Egg Custard

6oz Shortcrust pastry (can be bought ready to roll but handmade is always preferable)

1/2 pint fresh milk

2 eggs plus 1 egg yolk

1oz caster sugar

ground nutmeg

You will need an 8inch flan case or sandwich tin

1) Heat Milk until warm

2) Beat milk with eggs + egg yolk and sugar

3) Strain into pastry case

4) sprinkle with nutmeg.

5) Bake at 200C (400F) Mark 6 for 15 mins.

Reduce temperature to 170C (325F) Mark 3 + bake for a further 30-45 mins or until custard has set.

ok call me REALLY sad but as i trying to lose weight i decided to work out the calories in the egg custard (whole thing including pastry)

so here goes the breakdown

Sugar 25g = 150 Cal
Marg 100g = 531 Cal
Flour 160g = 506 Cal
Eggs 2whole = 144 Cal
Egg 1 yolk = 54 Cal
Milk 300 ml = 192 Cal (semi skimmed milk - 2% for those who work in % milk)

adds up to a whole 1577 Calories.... slice it however many times u chose but it basically works out to 1/8th slice = 197 Calories