This is an easy-peasy custard Mama Chan usually makes when she has yolks left over from making a pavlova or meringues.

¾ c milk
1 ½ c cream
½ c sugar
4 eggs yolks

Mix all ingredients together and pour into baking dish. Bake at 150 C for about 30 mins until set. The strawberries worked well as a decoration for colour and a complementary taste to the custard.

Mama Chan uses this recipe to make Chinese-style custard tarts (you can just use all milk if you don’t have cream). Most of the time she makes her own puff pastry (see MC’s curry puffs) but store-bought is fine too. Custard should be able to fill 12 pastry cases in a large muffin tray.