- Bring milk to a low boil in a deep, heavy saucepan. Add vanilla essence after it has boiled.
- Combine egg yolks and sugar in a mixing bowl and whisk thoroughly for three to four minutes. Add in corn flour and blend well.
- Pour hot milk gradually into the egg mixture and beat well with a hand whisk. Bring the mixture over a medium low heat and cook, stirring constantly, until it turns into a thick consistency.
- Remove custard away from the heat and whisk for a few seconds until it is smooth. Leave aside to cool, then cover with cling film wrap and refrigerate.
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