Custard sauce

• ½ pint (300 ml) milk or single cream
• 3 egg yolks

Heat the milk or cream to just below the boiling point in a saucepan. While milk or cream is heating, blend the egg yolks and sugar in a mixing bowl. Gradually stir in the hot milk or cream and blend well.

Place bowl of custard over a saucepan a quarter filled with simmering water – the water must not touch the base of the bowl. Cook gently for 8–10 minutes, stirring all the time, until