Cornish Custard Cream

• 1 pint milk
• 1/2 teaspoon grated nutmeg
• 2 eggs (whole)
• 2 egg yolks
• 2 1/2 ounces sugar
• 4 fluid ounces double cream
• 1 lemon, rind of, grated

1. In a medium saucepan, heat the milk with the nutmeg over a moderate heat. When it reaches boiling point remove from the heat and keep it warm.
2. In a large mixing bowl, beat the whole eggs , yolks and 1 1/2 ozs (3 tablesp) of sugar together using a wire whisk until the mixture is smooth.
3. Strain the hot milk into the mixture, whisking constantly.
4. Return to the saucepan and place over a very low heat. Cook, stirring, for about 10 minutes or until the custard thickens , ensuring it does not boil.
5. When the custard is thick but still liquid enough to pour easily, remove the pan from the hear and set it aside to cool.
6. Pre heat the grill (broiler) to high. When the custard is tepid pour half of it into a flameproof dish. Pour the double cream on top and add the rest of the custartd.
7. Sprinkle with the rest of the sugar and the lemon rind. Place under the grill until the sugar caramelises.
8. Remove from grill and chill in the refrigerator thoroughly before serving.

milk, grated nutmeg, eggs, egg yolks, sugar, cream, lemon

Taken from www.food.com/recipe/cornish-custard-cream-420988 (may not work)