• 1 litre MILK
• 3 Tablesp  FLOUR
• 4 EGGS (separated)
• 1 CUP SUGAR
• 3 Tablesp CORNFLOUR
• 60 grms MARGERINE
• 1 Teaspoon VANILLA ESSENCE

 METHOD:

1.  BEAT THE EGG YOLKS
2. BEAT  EGG WHITES
3. PUT THE EGG YOLKS, HALF THE EGG WHITES WITH THE FLOUR, CORNFLOUR AND SUGAR IN A BOWL AND STIR UNTIL A SMOOTH PASTE.
4. HEAT MILK ON STOVE AND BRING TO A BOIL
5. ADD THE MIXTURE AND TURN THE HEAT DOWN SO YOU DON’T BURN IT
6. STIR UNTIL THICK

       TAKE OFF STOVE

1. WITH A SPATULA, ADD AND MIX IN THE  MARGERINE AND VANILLA ESSENCE
2. FOLD IN REMAINING EGG WHITE
3. RETURN TO STOVE (ON MED HEAT, NOT TOO LONG JUST LET IT BUBBLE A BIT)

 POUR MIXTURE OVER YOUR PASTRY

ALLOW TO STAND UNTIL COOL.

SPRINKLE WITH CINNAMON AND PUT IN TO FRIDGE…

ENJOY !!!