2 – 4 people
- 1 ½ cups cream
- ¾ cup full cream milk
- 2 eggs, plus 2 yolks
- 75gm caster sugar
- 1 tsp vanilla paste
- 1 pre-formed shortcrust pastry case (in foil pan)
- ½ tsp Coles ground nutmeg
- Preheat oven to 140C.
- Place the tart case in the oven for 10 minutes to start the cooking process.
- Warm the cream and milk in a medium saucepan over a medium heat, stirring often. Bring to a light simmer, then remove from the heat.
- Place the eggs, extra yolks, sugar and vanilla together in a large mixing bowl and whisk to combine. Pour the mixture into the tart shell and sprinkle with grated nutmeg.
- Place in the oven to bake for 45-50 minutes, until custard has slight wobble in the centre. Remove and set aside to cool.
Our friends at Wine Selectors recommend pairing this dish with a Botrytis Semillon.
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