2 eggs
1/4 cup (4 Tbls) 50 g caster sugar (superfine granulated)
2 level tbsp plain flour (All purpose)
2 level tbsp cornflour (cornstarch)
1 1/4 cup (300 ml) 1/2 pint milk
1.2.5 ml (1/4 tsp) vanilla essence
1/4 cup (4 Tbls) 50 g caster sugar (superfine granulated)
2 level tbsp plain flour (All purpose)
2 level tbsp cornflour (cornstarch)
1 1/4 cup (300 ml) 1/2 pint milk
1.2.5 ml (1/4 tsp) vanilla essence
method
1. Cream the eggs and sugar together until thick and pale in colour.
2. Sift the flour and cornflour together in a separate bowl, then whisk into the egg mixture until smooth.
3. Heat the milk in a saucepan and then stir into the egg and flour mixture.
4. Strain into a clean saucepan and stir over a low heat until the mixture comes to the boil.
5. Cook for a further 2-3 minutes until thick and smooth, remove from the heat and stir in the vanilla essence.
6. Cover and leave until cold before using as required.
2. Sift the flour and cornflour together in a separate bowl, then whisk into the egg mixture until smooth.
3. Heat the milk in a saucepan and then stir into the egg and flour mixture.
4. Strain into a clean saucepan and stir over a low heat until the mixture comes to the boil.
5. Cook for a further 2-3 minutes until thick and smooth, remove from the heat and stir in the vanilla essence.
6. Cover and leave until cold before using as required.
serving amount
makes 300 ml (1 1/2 pint)
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