bit of a fail there with my misjudging thickness of pastry and amount of custard, so i had quite a bit of custard mixture left over....
...which i turned into baked custards in ramekins!(i placed them in a baking dish with water coming up 1/2 way up the ramekins)
perfectly cooked on the inside - light, silky smooth and oh so moorish!definitely making this again, perhaps just as a basic custard or using different pastry - shortcrust?
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