• 2 cups – cold Milk
• 4 tbsp – Sugar
• 1 tsp – cornflour
• 2 – eggs
- Separate the egg yolks from the whites and whisk the whites to a stiff froth.
- Mix the yolks with the cold milk, cornflour and sugar and beat well.
- Place this mixture on very low heat and stir constantly until it thickens.
- Do not boil.
- When the mixture is sufficiently thick, top with the beaten egg whites and cook for 2 more minutes without mixing on low heat.
- Cool and serve.
Recipe courtesy of Bridget White