← Nouns Cooking · Dessert Parlour

Ingredients

• 100 g Sugar
• 30 g Cornflour (cornstarch)
• 1 pinch Salt
• 3 egg yolks
• 500 ml whole milk
• 120 ml double or single cream
• 15 g Butter
• 2 tsp vanilla extract (or seeds of 1 pod)
• 150 g fresh raspberries, to serve (optional)

Method

1. Whisk the sugar, cornflour and salt together in a saucepan, then whisk in the egg yolks to a thick paste.
2. Gradually whisk in the milk and cream until smooth, with no lumps.
3. Set over medium heat and cook, whisking constantly and getting into the corners, for 6–8 min, until it thickens and starts to bubble. Let it bubble gently for 1 minute more so the cornflour loses its raw taste.
4. Take off the heat and whisk in the butter and vanilla. For an extra-smooth finish, push it through a sieve.
5. Serve warm, or spoon into bowls, press cling film onto the surface to stop a skin forming and chill for 2 hours. Top with raspberries.

Tips

• If a few lumps form, a quick whisk off the heat or a pass through a sieve fixes them.
• Use the leftover egg whites for meringues or the marshmallows in this kitchen.

Sources

Written in our own words after cross-checking these recipes:

GialloZafferano Dimitra's Dishes