Great served with bananas or fruit such as berries. Makes about 600ml (1 pint). Freeze in ice cube trays.
Ingredients
- 2 tsp cornflour
- 2 cups (500ml) milk
- 2 tbsp (25g) caster sugar
- 2 eggs
- Vanilla essence
Instructions
- In a bowl, mix the cornflour to a smooth paste with a little of the cold milk.
- Heat the rest of the milk in a saucepan and when hot, pour it on to the blended cornflour, stirring.
- Return the mixture to the saucepan, bring to the boil and boil for 1 – 2 minutes, stirring all the time, to cook the cornflour.
- Remove from the heat and stir in the sugar. Leave to cool
- Beat the eggs together lightly in a small bowl.
- Add a little of the cooked cornflour mixture, stir well, then pour into the saucepan.
- Heat gently for a few minutes until the custard has thickened, stirring all the time. Do not boil.
- Stir in a few drops of vanilla essence.
Photo Credit: HD
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