The cup measurements: 3 cups milk, 1 cup whipping cream, 1 cup sugar, 3/4 cup corn flour, vanilla pods 2-3, and 8 egg yolks
Slash the vanilla beans and scrape the creamy seads.
Put the milk and the cream in a pot. Add the vanilla seads and beans. Bring to a soft boil. Put off the heat and let infuse 30 mins
Line the dish with baking paper. Easier to take out. You can bake the custard in a round tart dish or any. This ld an every day family recipe
Beat sugar+eggs until doubled add the corn flour.
Discard the vanilla beans. And add over the egg mixture.. Bit by bit and while the mixer Is running on medium
Then back to the casserole. Cook on medium low until thick. Let cool down then bake at 200 C 35 mins
Out from the oven
cool and refrigerate overnight.
Cut into 16 squares or as you fancy. Depends on the baking dish used.
It is just delicious
- 750.0ml Milk
- 250.0ml Cream
- 8.0 egg yolks
- 80.0g maizeina corn flour
- 200.0cm Sugar
- 3.0 Vanilla beans or
- 2.0Tbsp Vanilla extract
- Mould 20cm/20cm
- Oven 200C/35 mins