1 litre milk
5 tbs sugar
1 tsp vanilla
2 eggs
4 level tbs cornflour
5 tbs sugar
1 tsp vanilla
2 eggs
4 level tbs cornflour
- Place 800ml milk, sugar, and vanilla in large saucepan, and bring to the boil on a low heat. Stir well until sugar has dissolved.
- While the milk is coming to the boil, combine cornflour with remaining 200ml miolk, add eggs and beat well with rotary beater. Make sure that the cornflour remains in solution before adding to the boiling milk.
- When milk is bubbling rapidly gradually add cornflour mixture, briskly stirring contents of saucepan. Keep stirring until the custard returns to the boil and begins to thicken. If a thinner consistency is desired, add a little more milk and combine well. When cooked, turn off heat and pour into a large jug.
- Serve hot with steamed pudding, or cold with fruit desserts.