For the Custard Club’s morning tea today.

Simple fare. I made a quick flan base and, once baked and cooled, spread with a layer of lemon curd, topped with thickened stewed apple and finished with a creamy egg custard and a light sprinkling of nutmeg.

There can be an abundance of custard now the chooks (and geese) are laying again.

In fact, I’ve decided to make a gooseberry version for dessert this evening.