| 1 |
Select a ring mould or oven-proof dish just large enough to take the quantity being made-the above recipe will amount to about 1-1/2 pints. Lightly butter this with the unsalted butter. |
| 2 |
Beat the eggs and sugar together until the sugar has dissolved. Bring the milk to the boil, together with whichever flavouring has been selected (with the lemon, it is only necessary to peel bits of the rind with a potato-peeler; one need not grate or shred it). |
| 3 |
Pour the boiling milk over the egg mixture, whisking briskly all the time, then strain it into your mould. Arrange the mould in a baking tin of hot water. |
| 4 |
Bake on the middle shelf of the oven, pre-heated to 170 C/325F/gas mark 3. It will take about 45 minutes for the custard to set. (Test by inserting a knife-blade, which should come out clean; or by gently pressing the edge with your finger-no liquid will come out if the custard is set.) |
| 5 |
To unmould, gently ease away the edges with the finger before placing a serving dish over the top and inverting. |
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