Add sieved flour and baking powder; knead till dough resembles breadcrumbs. Add water and knead till smooth.
Chill for 1/2 an hour. Roll out into a large disc and cover a 24 cm. pie dish without breaking pastry.
Pat down edges and decorate with a spoon or fork to make markings.
Brush with egg white and set aside.
For the filling:
Beat eggs and sugar till smooth.
Add vanilla essence. Heat milk gently.
If condensed milk is used, make upto 2 cups and do not add sugar unless needed.
Add egg to milk and stir till creamy.
Spoon the custard into the pie shell without spilling.
Bake in a medium oven for 45 mins. or till done and custard is firm. Cool. Sprinkle nutmeg powder over and cut into slices to serve.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.