its sweetness and brightness pairs perfectly with the rich custard. 1 cup of corn kernels 1 cup of double cream 4 medium eggs 1/2 cup of cane sugar Mix together the flour, sugar, and salt. Cut in ...

For the custard: Pour the milk into the saucepan ... Add the flour and the corn flour to the mix and whisk it really well. When the milk is about to boil, pour it over the top of the egg mix ...

Allow to cool thoroughly in the fridge. Cook's note: the key thing to remember when making custard is to just heat it enough to thicken. If you cook it for too long or over too high heat, it will ...

for frying 60 g tapioca flour or cornflour Fresh coriander, roughly chopped For the charred corn salsa: 4 cobs sweetcorn 1 t fresh coriander, roughly chopped 3 T spring onion, chopped ½ chilli 2 t ...

Bring the water to the boil, then stir into the corn flour mixture. Simmer gently, stirring, until it forms a thick custard. Mix the egg yolks and sugar together and stir into the custard.