Joey Hanekom
Serves 10-12
Preparation: 10 min
Cooking: 10 min
Chilling: 4 hours
1,5 litres full-cream milk
300 ml sugar
100 ml cake flour
100 ml cornflour
1 ml (ΒΌ t) salt
2 eggs
10 ml (2 t) vanilla essence
30 g butter
5 ml (1 t) ground cinnamon
Grease a 15 x 35 cm glass dish with nonstick spray.

1 In a mixing bowl combine 500 ml (2 c) of the milk with the sugar, cake flour, cornflour and salt to form a smooth paste.
2 Whisk the eggs and vanilla essence in a separate bowl and add to the flour paste.
3 Heat the remaining milk and butter over medium heat until it just begins to boil. Remove from the heat, add a little to the flour paste, then slowly whisk the paste into the rest of the milk. Reduce the heat and let the mixture come to the boil, whisking continuously.
4 Once the custard has thickened, pour into the prepared dish, dust with the cinnamon and leave to cool. Chill for 4 hours,

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