Custard:

Custard:

300 ml Milk
15 ml / 1 tbsp cornflour (cornstarch)
15 ml / 1 tbsp caster (superfine) sugar
2.5 ml vanilla essence (extract)
2 egg yolks

Blend a little of the milk with the cornflour in a saucepan. Stir in the remaining milk, the sugar and vanilla essence. Bring to the boil, stirring, until thickened. Whish in the egg yolks and cook for 1 minute, stirring. Serve hot or cover with a piece of wet greaseproof (waxed) paper and leave until cold.

Custard tart
225g short crust pastry
2 eggs, 1/2pt milk, ½ oz sugar and ground nutmeg
Roll out the pastry and use it to line a 18cm flan tin. Whisk together the eggs, milk and sugar and pour into the pastry case. Sprinkle generougsly with nutmeg and bake in the oven at 190C for about 25mins. Until lightly set. Leave to cool in the tin.

Egg and Tomato Bake

Egg and Tomato Bake:
Serves 6

This is a wonderfully fresh-tasting dish. It can be made with canned tomatoes.

50g (2oz) butter
6 eggs
A few fresh basil leaves, or 1 tsp dried basil
4 spring onions, chopped
900 gr (2lbs) tomatoes, skinned and sliced
50gr (2oz) fresh breadcrumbs, preferably white
Salt and pepper

1. Preheat the oven to gas mark 8/ 230ºC
2. Using half the butter, grease a 1.5 litre ovenproof dish
3. Hard-boil the eggs and keep warm
4. Chop the fresh basil leaves, if used. Mix the basil and spring onions with the tomatoes.
5. Make a layer with half this mixture over the bas of the dish and season to taste.
6. Halve the egs and mixture, season again and sprinkle over the breadcrumbs
7. Dot with the remaining butter and bake in the oven for 8-10 mins
8. Serve at once