Add the egg mixture to the milk in the saucepan.

Whisk a cup at a time into egg mixture until half is incorporated.

The temperature of the egg mixture at this point should be 130 to 140 degrees.

Pour 1/4 cup of the egg mixture into each tuna can.

Pour in the egg mixture and lower the heat to medium.

Stir a little of the egg mixture into the cream.

Most, if not all, of the egg mixture should have been absorbed by the bread.

Bring to a boil, and whisk in the egg mixture.

Off heat, add the egg mixture to the lamb and stir well.

Pour egg mixture over top and cook for 4 minutes until set.