Take your pastry out of the packaging and allow to rest for a few minutes to warm up (this will prevent it cracking).

In a large heatproof bowl, mix the custard powder (or cornflour) with the sugar, and add a large splash of milk. Stir until you have a smooth paste (add more milk if necessary).

Put the rest of the milk in a saucepan, with the vanilla, and heat until simmering (bubbles just starting to appear around the edge of the pan).

Carefully pour the hot milk into the custard mix and stir, before pouring back into the saucepan and continuing to stir on a low heat. You can use a whisk or a wooden spoon. Turn off the heat.

Roll out the pastry and using a pastry cutter (or a large glass) cut rounds at least one centimetre bigger than your cases/tins.

Gently press the pastry rounds into your cases (lightly grease them if they are metal). Press the tops over to give them some stability.

Spoon (or pour) the custard into the pastry cases, leaving about 0.5cm space at the top.

Sprinkle with nutmeg, then bake at Gas Mark 7 (425f / 220c) for 10-12 minutes. Check the pastry is cooked before removing from the oven and allowing to cool fully.

Remove from their cases and refrigerate until cold.

Enjoy!