Oyster Custard

• 12 Unshucked Sydney Rock Oysters
• 450 ml (16 fl oz) Milk

Shuck the oysters, reserving the meat and all the juice. Put the milk into a saucepan and bring to simmering point, then add the oysters and juice and continue to simmer very gently for 2 minutes. Remove the pan from the heat and allow the oysters and milk to infuse for 15 minutes. Strain the milk through a fine sieve lined with muslin cloth, and discard the meat. Taste the milk and season with