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Milk. 300 ml
Caster Sugar 50-60 gm
Vanilla essence 1 tsp
Egg yolks 4
All purpose flour 1tbsp
Corn flour 1 tbsp

In a large heavy bottomed pan bring milk to a boil remove and cool slightly.
Cream together egg yolks and sugar, when pale and creamy whisk in flour and corn flour.
While whisking the egg mixture, slowly pour in a third of hot milk until it is well blended.
Pour the mixture back in to the remaining milk, return to the heat and continue to whisk till thickens and form a paste. Cover with a cling film directly touching the surface to prevent a skin forming.The cream can be made in advance and can be refrigerated up to 4days.

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