First make the pastry shell, blind-bake and allow to cool as described.
Make the custard: bring the milk slowly to the boil with a cinnamon stick in it. Take off the heat, remove the cinnamon and whisk in the semolina. Then return to a low heat and cook, stirring, for 5—6 minutes until it thickens. Take off the heat, whisk in the butter and leave to cool for 5 minutes.
While the mixture is cooling, beat the eggs and caster sugar until pale and light. Then stir this gradually into the warm milk mixture. Return the pan to a low heat and cook, stirring, for 4-5 minutes.
Allow to cool briefly, then pour and scrape into the cooked pastry shell. Dust the top with grated nutmeg and leave to firm slightly.
Ideally serve while the filling is still warm.
© 1995 Alastair Little. All rights reserved.