Sherry Custard - cooking recipe

Ingredients

1 (13 oz.) can Pet 99 evaporated milk
1/2 c. milk
grated rind of 1/2 lemon
dash of salt
1/2 cinnamon stick
2 eggs
1/3 c. sugar
3 tsp. cornstarch
5 oz. sherry

Preparation

Mix milk, lemon rind, salt and cinnamon stick in saucepan and bring to a boil.
Beat together eggs, sugar and cornstarch.
Add sherry.
Combine mixtures and bring slowly to a simmer.
Cook over very low heat until slightly thickened.
Either strain completely to remove lemon rind and cinnamon stick or simply remove cinnamon and leave lemon rind.
Pour into serving dishes.
Sprinkle powdered cinnamon on top and chill.
When serving, spoon a teaspoon of sherry on each serving (optional).