Cup Custard

• ½ pt. milk
• flavouring : lemon rind or vanilla essence
• 1 egg and

Warm the milk, infusing the lemon rind if used. Mix eggs and sugar to a liquid. Pour the warmed milk over the eggs and strain the custard into a pan previously rinsed with cold water. Cook the custard gently until the eggs have coagulated and thickened the milk. To ensure that this occurs evenly and forms a smooth creamy texture, stirring should be brisk and thorough. If the custard is cooked i