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Egg custard

kept bykazisedso

For the sweet pastry

165g/5¾oz plain flour, plus extra for dusting
25g/1oz ground almonds
120g/4¼oz chilled unsalted butter, cubed
55g/2oz caster sugar
1 free-range egg

For the custard filling

700ml/1¼ pint full-fat milk
7 free-range egg yolks
90g/3¼oz caster sugar
freshly ground nutmeg



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