Blueberries with lemon custard sauce

Serves 4

3/4	cup whole milk
	Grated rind of 1 lemon
3	egg yolks
3	tablespoons sugar
	Pinch of salt
1/2	teaspoon vanilla extract
	Extra sugar (for sprinkling)
1	pint (2 cups) fresh blueberries

1. In a heavy-based saucepan, combine milk and lemon rind. Heat slowly until small bubbles form around the edges of the pan. Turn off the heat and set aside for 10 minutes.

2. In a small bowl with a wooden spoon, stir the yolks to break them up. Gradually add the sugar and salt and stir until smooth.

3. Set a strainer over a bowl. Use a small ladle to spoon 2 ladles of hot milk onto the yolk mixture. Stir the yolks well. Pour the yolk mixtureNotes:into the saucepan of milk. Return it to the heat.

4. Cook over medium heat, stirring constantly, for about 3 minutes or until the custard thickens enough to coat the back of a spoon (run your finger down the wooden spoon and the mixture should be thick enough so the custard leaves a trail). Do not let the mixture boil or it will curdle.

5. Immediately pour the custard through the strainer into the bowl. Stir in the vanilla. Sprinkle the top with sugar and set aside at room temperature to cool. Use before chilling, or cover the bowl with plastic wrap and refrigerate for several hours.

6. Divide the berries among 4 shallow bowls. Pour some custard into each bowl and serve with crisp cookies.

Emily Schwab