Gooseberry pie with champagne custard Archive

Ingredients

• 1 tbsp butter, for greasing
• 500g/1lb 2oz fresh gooseberries
• 200g/7oz caster sugar
• 300g/10½oz ready-rolled shortcrust pastry (rectangular in shape)
• plain flour, for dusting
• 1 free-range egg, beaten
• 6 free-range egg yolks
• 125g/4½oz caster sugar
• 200ml/7fl oz full fat milk
• 150ml/5½fl oz single cream
• 50ml/1¾fl oz champagne
• 1 vanilla pod, split, seeds scraped out with a knife