January 06, 2016


Cream - 1/2 cup
Milk -1 cup
Corn flour - 2 tsp
Eggs - 2 (separated)
Pinch of salt
Vanilla essence - 1/2 tsp
Sugar - 4 tsp


  • Place cream and milk (reserving about 1 tbsp) in a small saucepan and bring to the boil.
  • Meanwhile, mix the corn flour to a smooth paste with reserved milk, and blend in egg yolks, salt, vanilla and 2 tsp of sugar.
  • When milk boils, pour a little on to corn flour mixture, stir well and return to saucepan.
  • Stir over low heat for 3-4 minutes until custard is smooth and thick.
  • Remove from heat and cool.
  • Beat egg whites until stiff, then beat in the remaining sugar.
  • Spoon custard into bowl with meringue, and lightly fold together for a pretty yellow and white effect.
  • Chill until serving time.
  • Serve with sliced strawberries or other soft fruit in season.

No comments:

google.com, pub-6783067284749878, DIRECT, f08c47fec0942fa0