By Anne Willan
Serve the custard with fruit compote, cakes, hot soufflés and charlottes, or use it as a foundation for ice cream, bavarian creams and other sauces. Custard can be served hot or cold.
Return the custard to the pan and heat gently, stirring constantly with a wooden spatula until the custard thickens slightly. If you draw a finger across the spatula it wil