2 tsp (10 ml) cornflour
2 cups (500 ml) milk
2 tbsp (25 g) 1 oz caster sugar (superfine granulated)
2 eggs vanilla essence
2 cups (500 ml) milk
2 tbsp (25 g) 1 oz caster sugar (superfine granulated)
2 eggs vanilla essence
accompaniments
(you may also need these recipes)
method
1. In a bowl, mix the cornflour to a smooth paste with a little of the cold milk.
2. Heat the rest of the milk in a saucepan and when hot pour it on to the blended cornflour, stirring.
3. Return the mixture to the saucepan, bring to the boil and boil for 1 - 2 minutes, stirring all the time, to cook the cornflour.
4. Remove from the heat and stir in the sugar. Leave to cool.
5. Beat the eggs together lightly in a small bowl. Add a little of the cooked cornflour mixture, stir well, then pour into the saucepan.
6. Heat gently for a few minutes until the custard has thickened, stirring all the time. Do not boil.
7. Stir in a few drops of vanilla essence.
8. Serve hot or cold as an accompaniment to a pudding or pie.
2. Heat the rest of the milk in a saucepan and when hot pour it on to the blended cornflour, stirring.
3. Return the mixture to the saucepan, bring to the boil and boil for 1 - 2 minutes, stirring all the time, to cook the cornflour.
4. Remove from the heat and stir in the sugar. Leave to cool.
5. Beat the eggs together lightly in a small bowl. Add a little of the cooked cornflour mixture, stir well, then pour into the saucepan.
6. Heat gently for a few minutes until the custard has thickened, stirring all the time. Do not boil.
7. Stir in a few drops of vanilla essence.
8. Serve hot or cold as an accompaniment to a pudding or pie.
serving amount
makes about 600 ml (1 pint)
rate this recipe
8.2
out of 10
4 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
