Egg Custard

I never used to like egg custard, until, I made one myself. The double cream can be substituted for single cream or even milk, but hey, the deluxe version is so much better! 

200g shortcrust pastry

600ml double cream
4 tablespoon sugar
4 eggs
Grated fresh nutmeg

Line a 9" loose bottomed tart tin with the shortcrust pastry and blind bake for 12 mins then remove the baking beads and bake for a further 8 mins.
Meanwhile gently heat the cream and sugar in a pan on a low heat until boiling. In a separate bowl whisk the eggs. Gradually whisk the cream and sugar into the eggs. 
Strain the cream and egg mixture into the pastry base and grate fresh nutmeg on the top.
Bake at 170 C for 25-30 mins, until golden and doesn't wobble in the middle.