Here is a very simple Italian custard recipe given to me by my ‘zia’ (aunty), and all you need is a tablespoon to measure!

Ecco qui… (here it is)…

1 litre full cream milk

3 eggs

6 tablespoon plain flour

6 tablespoon sugar

rind of one lemon (or two if you prefer it more tangy!)

(optional - I decided to make the custard because I had lots of lemons left with no rind from preparing limoncello. So I used a cup of lemon juice and put in an extra tablespoon of flour)

Step by step

Pour 3/4 milk into pan on very low to start warming up the milk (don’t bring to boil).

In a bowl pour the rest of the milk, eggs, flour and sugar and whisk all together.

If you have optioned to add a cup of lemon juice, add this also.

Once the milk in the pot is warm, pour in the mixture and keep whisking to avoid lumps.

Soon enough you will feel the custard start to thicken and once it gets thicker turn off the heat. Once it has cooled and been put in the fridge it will set more.

We use eggs from our own chooks hence the very yellow colour

I used the custard to fill a beautiful apple and custard crostata. The recipe for the crostata base is on my IGTV which you can head to and watch using by clicking here