|Sugar||8 Ounce (1 Cup, 250 Gram)|
|Cornflour||1 1⁄2 Ounce (1/3 Cup, 45 Gram)|
|Milk||2 Pint (5 Cups, 1.2 Liters)|
|Almond meal||2 Ounce (1/2 Cup, 60 Gram)|
|Vanilla essence||1 Tablespoon|
|Ground cinnamon||1 Pinch|
|For sugar topping|
|Sugar||4 Ounce (1/2 Cup, 125 Gram)|
|Butter||1 Ounce (30 Gram)|
1. Place sugar and egg yolks in a bowl and beat until thick and creamy. Blend cornflour with 1/2 cup/125 ml / 4 fl oz of the milk. Beat almond meal, remaining milk, cornflour mixture, vanilla essence and cinnamon into egg mixture. Pour mixture into a saucepan and cook over a low heat, stirring constantly, until mixture boils and thickens.
2. Pour mixture into a heatproof serving dish, cover surface with a piece of greased baking paper and chill for several hours or until set.
3. For topping, remove paper from top of pudding, then sprinkle with sugar and dot with butter. Heat a comal or large metal spoon over a high heat for 10 minutes or until very hot. Run comal or spoon over topping until sugar caramelizes.