Ginger custard with fresh berries

Method

1. Pour the milk and cream into a heavy-based saucepan and gently heat until shivering, which happens just before it boils. Set aside.

2. Whisk the yolks, sugar, corn flour and ginger syrup until smooth.

3. Gradually pour the warm cream mixture into the egg mixture, lightly whisking as you do.

4. Pour the mixture back into a clean saucepan and gently heat again, whisking very gently as it heats. It should thicken after about ten minutes or so. You can use a cold teaspoon to test the consistency. Dip it in and if the custard generously coats the back of the spoon it is thick enough.

5. Serve with a selection of fresh berries or some stewed fruit.