- 10 min
- 10 min
- 2 cups (500ml) milk
- 1/2 cup (110g) white sugar
- 1/4 cup (40g) corn flour
- 1/4 tsp salt
- 1 tsp Queen Organic Vanilla Bean Paste
- 20g (1 tbsp) butter
In a medium saucepan, over medium heat, heat the milk, stirring and scraping the bottom, until bubbles start to form at the edges.
In a separate bowl, whisk together the sugar, corn flour and salt together. With the pot still over the heat, whisk in the sugar mixture a little at a time (constantly scraping the bottom), until it has all dissolved.
Keep cooking and whisking until the mixture thickens. You will know it is ready if you dip in a metal spoon and the mixture coats the back of the spoon.
Remove from the heat and stir in the vanilla bean paste and butter. Divide between jars and leave to cool to room temperature then refrigerate for at least three hours. Serve chilled.
It’s really important to make sure you are touching the bottom of the pan when you stir otherwise the milk will burn.