|Cornflour||30 Milliliter (2 tablespoons)|
|Milk||1⁄2 Pint (300 milliliter)|
|Caster sugar||30 Milliliter (2 tablespoons)|
|Whipped cream||60 Milliliter (4 tablespoons)|
|Vanilla essence||4 Drop|
1 In a bowl, combine the cornflour (cornstarch) with a little milk and form a paste.
2 In a pan, put the remaining milk with the sugar.
3 Slowly bring to a boil, and stir into the paste.
4 Rinse the pan and return the mixture to it.
5 Gently simmer until thick, stirring constantly.
6 Remove from the heat and gradually beat in the egg yolks.
7 Return to the heat and simmer gently for a few minutes to cook the egg.
8 Do not let boil.
9 Allow to cool.
10 Gradually fold in the whipped cream and vanilla essence (extract).
11 The cream is ready to use at this stage and can be frozen by transferring to a rigid container and pack.
12 Seal the container, label and freeze.
13 Use as desired.
14 If frozen, thaw in the container at room temperature for 3 hours.