This one is a basic back home. It comes in many version. With apricots, with chocolate, with coconut or just plain. But it’s always delicious!
Shortcrust or flaky pastry; 1 litre of milk, 3 eggs, 160 g caster sugar, 100 g corn flour, 2 vanilla pods, 2 tbs of vanilla essence.
Mould the pastry to the tray and prick the bottom with a fork. Place in the fridge while you prepare the filling. Preheat the oven to 180 C.
In a bowl mix the eggs, sugar, the corn flour, the vanilla essence and 125 ml of milk. If you have an electric beater use that! If you don’t, beat the mix energetically. Give it some bzzz!
Heat up the rest of the milk and vanilla pods (slice open and grate the beans out with a knife) to the boil.
Pour the hot milk over the mixture in the bowl and mix (this really is easier with an electric beater). Pour everything in the pot and return to a low fire. You need about 30 seconds of a simmer. Keep on mixing with a spatula. This should now be slightly thick.
Pour onto the pastry case (remove the vanilla pods).
Place in the oven for 35/40 min.
Let it cool completely before eating. It keeps very well in the fridge and personally I prefer it straight from the cold rather than at room temperature.