Preheat your oven to 180 Degrees Celsius and thoroughly grease the sides and base of 6 small fluted pie tins with removable bases (approx 9cm base measurement.) Whip up 1 batch of my Sweet and Simple Gluten Free Shortcrust Pastry (see below for recipe) and blind bake as per instructions, set aside.
In a large heat proof bowl place the milk. Microwave for 30 seconds - 1 minute or until milk is just warmed through.
In another bowl, whisk the eggs, sugar and vanilla extract together. Then slowly add the warmed milk, whisking the entire time.
To make baking easier, please the pastry shells (still in their tins) onto a large oven tray together. Then gently pour the custard mixture into the still warm pastry shells and place into the oven carefully.
Bake for 15-20 minutes or until custard has just started to set. To test this give the tray a little jiggle, if the custard shows a little liquid movement still it's not quite ready.
Once baked, remove from the oven and allow to stand in their tins for 5 minutes before separating carefully. Sprinkle generously with ground nutmeg! Enjoy warm from the oven or allow to cool completely, either are glorious. Though served with a dollop of vanilla ice cream takes them to the next level!
They will store for up to a week in an airtight container.... if they last that long!