- Mix sugar and flour in a bowl. Add in the beaten egg yolks.
- Heat the milk in a saucepan until almost boiling and whisk in slowly into the flour and egg mixture. Whisk until lump free. Add in lemon juice and essence.
- Strain mixture into a non-stick saucepan and cook over a gentle heat stirring all the time until it is thick enough to coat the back of a wooden spoon.
- Remove from the heat and continue to stir to release the steam. Cool and keep the custard chilled before use.
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