Sugar, Whole Egg Powder (11%), Gelling Agent: Carrageenan; Stabilisers: E339(ii), E450; Colour: Annatto Norbixin; Flavouring.
For allergens, including cereals containing gluten see ingredients in bold.
Also, may contain wheat, oats, milk, tree nuts and peanuts.
Suitable for vegetarians.
Typical values per 100g
Energy: 405 kJ / 96 kcal
of which saturates: 1.3g
of which sugars: 15g
Empty the egg custard mix into a large saucepan.
Add 568ml (1 pint) of milk gradually and heat.
Stir continuously until the liquid begins to boil.
Boil for 1 minute.
Pour the egg custard into the prepared pastry case and allow to cool. Refrigerate for one hour to set and then sprinkle with nutmeg before serving.
Keep refrigerated and eat within two days.