This is very easy, particularly if you have a spare Gluten free coconut sweet pie crust handy. Be gentle getting it out of the tart tin when you are done, as gluten free pastry is very fragile. Serves 8.
3 large eggs
1/2 cup white sugar
1/2 tsp nutmeg (plus extra for dusting)
2 cups milk
1 tsp vanilla extract
Preheat the oven to 150 Celcius for a fan forced oven – 170 if not fan forced.
Lightly whisk the eggs, then beat in all other ingredients, ensuring the nutmeg is evenly distributed. Pour into pie shell and put in preheated oven for approximately 30 – 40 minutes. Remove from oven and sprinkle with extra nutmeg.
If using gluten free crusts, because they are so crumbly, I let this go cold in the tart tin before trying to remove it, as they are even more crumbly when warm. I prefer this cold, although you could try cutting it in the tin if you want to serve it while still warm.