 Ingredients |
300 ml | Milk |
| 1.5 tbs | Corn Flour | |
| few drops | Vanilla Essence | |
| 1 | Egg | |
| 450 g | Sugar (this seems a lot) |
Page last updated 15 December 2000
Method
Put the milk and sugar in a pan and stir in the corn flour. Bring to the boil stirring well until the mixture thickens.
Pour the mixture into a liquidiser on low speed. Add the egg and vanilla essence. Spin on high speed until smooth. 20 seconds should be sufficient.
Serve immediately.
At Christmas you could add rum or brandy.
This is a genuine "made" custard and nothing like Bird's Custard. It is nearest to the French Creme Anglais. My mother used to make this very often and after suffering white sauce on the Christmas Pudding she was persuaded to use this instead. I admit, however, you have to have a sweet tooth to eat the Christmas Pudding with sweet custard. These days I tone it down a little with less sugar so as to enjoy the full flavour of the pudding and the brandy!