GrandMothers Custard

1 1/2 quarts whole milk (6 cups)
3 eggs, beaten
1 3/4 cup sugar
3-4 tbsp flour
1 tsp vanilla
1/4 tsp lemon extract


Directions:
Pour milk into double boiler and cook until well scalded (coats back of spoon). Mix sugar, flour, and eggs together; add to milk in pan. Stir constantly until it begins to thicken; do not overcook. Remove from heat. Grandmother usually strains the mixture with a fine-mesh strainer at this point to make it smooth. Let cool. After mixture cools, stir in vanilla and lemon extracts. Keep refrigerated. Serve with dollop of real whipped cream. Makes 2 quarts