Start by making the pastry, in a bowl add the flour butter and salt. Rub the flour into the butter with your fingers until the consistency resembles breadcrumbs. Add the water and continue to mix until the mixture combines to form a dough. If the mixture is still quite dry just add more water.
Wrap the pastry in clingfilm and pop in the fridge for up to 30 minutes.
Line a flan tin with the rolled out pastry and preheat oven to 190°C, gas mark 5.
Bake blind for about 15 minutes and then lower the oven temperature to 180°C or gas mark 4.
Meanwhile, whisk the eggs and in a pan bring the milk and sugar to a boil. Pour in the eggs and cool. Strain into pastry case and sprinkle with grated nutmeg and bake for 20 minutes until set.
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