Baking Custards

English custards are baked in a large dish and served hot. Blend 3 egg yolks with 50 g sugar and 25 g each cornflour and plain flour. Add 500 ml milk and cook gently, stirring, until thickened, then pour into dish. In France, custards are baked in pretty little pots and served cold. The custard is the same as the English one, but made with 300 ml double cream and 200 ml milk, plus 2 egg yolks.