I have been making this recipe for five years now and it has earned its place in my family cookbook. I no longer bother with a pie crust but serve it as a custard. I have always used heavy cream. This makes it very rich but perfect for spooning over fruit. I have used it over peaches, apricots, strawberries and tinned boysenberries and blackberries. For a really elegant dessert cover the base of a dish with tinned berries and a little syrup from the can, then cover in the custard and swirl so the colour comes through. I served that for a wedding and had everyone remark on how delicious it was and ask what was in it. Another great adaption is to stir 1/4 to 1/2 a cup of Malibu into it. It adds a lovely coconut flavour. If you have trouble with it sticking to the bottom of your pot and burning, cook it in a double-boiler. And if it doesn't thicken enough, add more cornflour (mix it with a little cream first). It won't affect the taste. I can never get the broiling part right so I just don't bother and it's still one of the best desserts I've ever eaten, even including restaurants.
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I have been making this recipe for five years now and it has earned its place in my family...