-
1
Combine the starch, sugar and salt in a bowl.
-
2
Add a little milk to make a slurry and add the vanilla
-
3
Heat the remaining milk in a pan until almost boiling
-
4
Add some of the hot milk to the cornstarch slurry, mix in well then pour it back into the hot pan
-
5
Bring to the boil whisking constantly and let simmer for a minute all the while whisking
-
6
Wet your pint mould/smaller moulds with some cold water then pour the milk mixture evenly into each
-
7
Allow to cool to room temperature then chill in the fridge for 3 hours
-
8
Run hot water over the outside of your moulds before putting a plate over the top and inverting.
-
9
Remove the mould and serve with fresh fruit or a sauce
-
10
You can add any colouring or flavouring to make chocolate pudding, raspberry, strawberry etc
-
11
You can use any other extract in place of the vanilla such as almond, orange, strawberry etc.
-
12
You can omit the vanilla and add a tsp of coffee granules to the hot milk.
-
13
You can add 2tbsp cocoa powder for chocolate flavour.
-
14
You can use 135g jelly cubes (5oz packet) flavour of your choice mixed with a half pint hot water, let it cool then add a half pint (300mls) evaporated milk, whisk it together so its frothy and let it set for an even easier method!
