3 tbsp (25 g) cornflour
2 cups (500 ml) milk
2 eggs
2/3 cup (120 g) soft brown sugar
2 tbsp (1 oz) 25 g butter
1 tsp vanilla essence
2 cups (500 ml) milk
2 eggs
2/3 cup (120 g) soft brown sugar
2 tbsp (1 oz) 25 g butter
1 tsp vanilla essence
for the decoration
25 g (1 oz) chopped walnuts
method
1. Blend the cornflour with a little of the cold milk.
2. Bring the rest of the milk to the boil, and pour on to the blended cornflour, stirring to prevent lumps forming.
3. Return to the saucepan and bring the mixture to simmering point, stirring all the time. Simmer for 2-3 minutes.
4. Cool for 3-4 minutes.
5. Separate the eggs and add the yolks to the saucepan. Stir thoroughly, and cook without boiling for a further 2-3 minutes.
6. Melt the sugar in a heavy saucepan, add the butter and, when melted, stir into the cornflour sauce.
7. Whisk the egg whites until fairly stiff and fold lightly into the mixture.
8. Add the essence.
9. Pile into a serving dish and leave for about 1 hour to set.
10. Sprinkle the dessert with the nuts before serving.
2. Bring the rest of the milk to the boil, and pour on to the blended cornflour, stirring to prevent lumps forming.
3. Return to the saucepan and bring the mixture to simmering point, stirring all the time. Simmer for 2-3 minutes.
4. Cool for 3-4 minutes.
5. Separate the eggs and add the yolks to the saucepan. Stir thoroughly, and cook without boiling for a further 2-3 minutes.
6. Melt the sugar in a heavy saucepan, add the butter and, when melted, stir into the cornflour sauce.
7. Whisk the egg whites until fairly stiff and fold lightly into the mixture.
8. Add the essence.
9. Pile into a serving dish and leave for about 1 hour to set.
10. Sprinkle the dessert with the nuts before serving.
serving amount
serves 6
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