Pour the custard into a jug and serve at once. To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming. You can freeze the leftover egg whites ...

But however you chose to serve it, just make certain that there is a huge jug full of rich cream or lashings of custard to wash it all down with. For the custard: Pour the milk into the saucepan ...