Custard

2 eggs plus an extra egg yolk

50 ml of caster sugar

350 ml milk

a few drops of vanilla essence

Place the milk in a heavy saucepan and heat it close to boiling point. In a bowl mix the eggs and caster sugar together. Then gradually stir in the hot milk and vanilla essence. Strain the mixture through a sieve and pour back into the saucepan. Cook the custard very carefully over a low heat for 15 to 20 minutes, making sure that you stir it continuously with a wooden spoon to prevent lumps. If lumps do form then strain them out of the mixture. Do not allow it to boil. When the mixture forms a smooth, slightly thicker sauce then it is ready. Can be eaten hot or cold.

Cool slightly before pouring into any glass container.