- Milk: 570 ml
- Cream: 5 milliliters
- Vanilla Extract: Half a teaspoon
- Egg yolk: 4 grains
- Icing sugar: 30 grams
- Corn starch: 2 teaspoons
How to prepare
Put the milk, cream and vanilla in a saucepan on the fire.
Stir over low heat until boiling.
Beat the egg yolks, sugar and corn starch together in a bowl.
Add the mixture to the pot on the fire.
Stir well together with a large wooden spoon.
Remove the custard from the heat when it is firm.
Spread the custard over the cups, refrigerate and serve cold.