Good Custard

2. Whisk the egg yolks and sugar in a large bowl until pale.

3. Strain the warm milk over the egg mixture – don’t do it the other way round as you will end up with scrambled eggs! Return to the pan and set over the gentlest heat possible. Stir the custard for 10-15 minutes until it starts to thicken. WATCH IT CAREFULLY: don’t allow it even to simmer as this will curdle it.

4. Remove from the heat and leave to cool, stirring it frequently to prevent a skin forming. Strain through a fine sieve when cold. Cover and keep in the fridge until required. Serve cold, or warm gently in a bowl over simmering water.