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"We had tapioca, semolina, treacle sponge pudding, as well as jam roly-poly, cake with icing and sprinkles, chocolate cake and pink custard, and more."

The same goes for frozen meals, casseroles, soups, stews and cakes, pies and pastries with custard or cheese fillings.

The FDA guidance sets a lead limit of 10 parts per billion for fruits, most vegetables, grain and meat mixtures, yogurts, custards and puddings and single-ingredient meats.

Close would surprise him at his condo with his favorite lemon custard ice cream from Baskin-Robbins.

“To make trifle, I’d have told you how to make the custard, how to make the sponge cake, probably even how to make the jam.”