Meyer Lemon Custard

• 1 cup (8 fl oz/250 ml) whole milk
• 3 large

In a saucepan over medium heat, warm the milk until small bubbles appear around the edges of the pan. Remove from the heat. In a heatproof bowl, combine the egg yolks, sugar, and cornstarch and whisk until smooth. Slowly whisk in the hot milk until thoroughly blended. Return the egg-yolk mixture to the saucepan and place over medium heat. Cook, whisking constantly, until the mixture comes to a