Custard sauce

• 425 ml (1 pint) milk
• 2 level tablespoons castor sugar</

Heat the milk and sugar in a saucepan together with the lemon rind and nutmeg or the vanilla sugar. Stir in the cornflour dissolved in milk. When the milk comes to the boil simmer for 1 minute, stirring. Remove it from the heat and allow it to cool for 30 seconds.

Pour it slowly on to the egg mixture whisking all the time. Pour it back into the saucepan through a sieve, to catch the lem