From a very young age, one of Neven's favourite pastimes was to shadow his mother in the kitchen, watching her cook; his pastime soon became ...
6 egg yolks
150 g caster sugar
25 g cornflour
1.2 litres milk
1 cinnamon stick
finely grated rind of 1 lemon
finely grated rind of 1 orange
3 tblsp demerara sugar
Place the egg yolks in a heatproof bowl with the sugar and using a hand-held whisk beat for 5 minutes until thickened. Tip in the corn flour and mix well to combine.
Place the milk in a pan with the cinnamon stick, lemon and orange rind. Bring to the boil, then remove from the heat and leave to infuse for 5 minutes.
Strain the milk, discarding the cinnamon stick, lemon and orange rind and then gradually whisk into egg and sugar mixture. Place in a clean pan and slowly return to the boil. Reduce the heat and cook gently until the mixture coats the back of a wooden spoon. Remove from the heat.
Leave to cool, then pour into 4 individual dishes or ramekins and chill for at least 4 hours or overnight is best to allow the custard pots to firm up.
When ready to serve, sprinkle the tops evenly with the demerara sugar and caramelise with blow torch or under a preheated hot grill. Arrange on plates to serve.