Cornish Custard Cream

1. 1

   In a medium saucepan, heat the milk with the nutmeg over a moderate heat. When it reaches boiling point remove from the heat and keep it warm.

2. 2

   In a large mixing bowl, beat the whole eggs , yolks and 1 1/2 ozs (3 tablesp) of sugar together using a wire whisk until the mixture is smooth.

3. 3

   Strain the hot milk into the mixture, whisking constantly.

4. 4

   Return to the saucepan and place over a very low heat. Cook, stirring, for about 10 minutes or until the custard thickens , ensuring it does not boil.

5. 5

   When the custard is thick but still liquid enough to pour easily, remove the pan from the hear and set it aside to cool.

6. 6

   Pre heat the grill (broiler) to high. When the custard is tepid pour half of it into a flameproof dish. Pour the double cream on top and add the rest of the custartd.

7. 7

   Sprinkle with the rest of the sugar and the lemon rind. Place under the grill until the sugar caramelises.

8. 8

   Remove from grill and chill in the refrigerator thoroughly before serving.

* Per serving · 4 servings · Values may vary.

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