For the base put flour and butter into a large bowl and rub in. Should look like fine breadcrumbs.

Add 5 tsp of water and mix with fork then bring the mixture together with your hands. Should make a smooth dough. Add more water if needed. Put some cling film over it and put on fridge for 15 mins.

Roll out pastry to cover a 23cm (9”) dish with enough for about 3cm up the sides. Put into dish and put in fridge for another 5 mins while making the filling.

Heat the milk,cream and sugar (and vanilla if using) together. I use a microwave on medium for 2 mins. But can use small pan. It needs to get hot but not boil. Then allow to cool until like a warm bath temp.

Whisk then eggs in a bowl and add to the warm milk. Whisk together so well combined.

Get the pastry from fridge and using a little melted butter brush the insides. This helps the pastry stay crisp when cooking and not soggy.

Heat the oven to 220c then put the dish onto middle shelf and carefully pour in the milk mixture. Add nutmeg to top (optional) bake for 10 mins

Reduce temp to 180c and cook for another 20 mins. If you put a small knife in the it should come out clean. Remove from oven and allow to cool.

Dust with a little icing sugar or almonds and serve slightly warm. Or refrigerate upto 3 days covered in cling film

ENJOY ❤️😂❤️😂