Make the pie dough ahead of time so it has time to rest for at least 2 hours, but ideally overnight, then shape it into the pie dish at least 30 minutes before baking.

Cover the inside of the pie with parchment paper and fill with baking beans and/or rice.

Keep the pie crust in the fridge, or if there is space, pop it in the freezer for 10 minutes while you preheat the oven to 425°F / 220°C (200°C fan assisted).

Put the pie crust into the oven on the middle rack and bake for 15-18 minutes or until the edges are starting to turn golden brown.

Take the pie out of the oven and turn the temperature down to 375°F / 190°C (170°C fan assisted). Carefully lift out the parchment paper and baking beans.

Brush a layer of egg wash on the bottom of the pie.

Return the pie crust to the oven for a further 5-7 minutes, or until the inside looks dry and light golden brown.

Remove from the oven and let the pie crust cool while you make the custard filling.

Set the oven temperature to 325°F / 160°C (140° fan-assisted).

In a large bowl, whisk together the eggs, egg yolk, sugar, and salt.

In a saucepan, add the heavy cream, milk, and vanilla, whisk together, and warm over medium-low heat until it is scalding.

Slowly drizzle a tiny amount of the scalded milk/cream into the egg mixture and whisk it in.

Pour the custard mixture through a fine mesh sieve into a large bowl.

Pour the custard filling into your par-baked pie crust and sprinkle with nutmeg.

Carefully transfer the custard pie to the middle rack of your oven and bake for 40-50 minutes.

Remove the custard pie from the oven and let it cool to room temperature before transferring it to the refrigerator to chill for at least 4 hours - preferably overnight.