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.