When I was little, Mum used to make this cream for me: I loved it so much... A few weeks ago I really wanted to have some, so I prepared it and I thought I would share it with you. This delicious recipe is very quick to prepare and, if you have small children, give it a try because they will love this cream.
Cooking time: 3 minutes
Refrigeration: at least 6 hours
Ingredients (for 8-10 ramekins)
2 egg yolks
110 g caster sugar
80 g Maïzena cornstarch
1 litre of skimmed milk
2 vanilla pods
In a saucepan, bring the milk to the boil with the vanilla pods. Reserve 8 tablespoons of the milk in a bowl before heating.
Dilute the Maïzena cornstarch in the bowl with the 8 tablespoons of cold milk.
Add sugar and eggs yolks to the bowl and whisk well. Then pour over the boiling milk and mix well, continuing to heat until boiling. Remove from heat after a few seconds.
Then pour the hot cream into the ramekins. Allow to cool and sprinkle with a pinch of cinnamon and then refrigerate for at least 6 hours before serving (it’s better if left overnight).
Note: You can prepare a smaller portion - just divide the ingredients in half, like I did.