|800 ml of milk|
|Pinch of salt|
|30 gr corn flour|
|60 gr sugar|
|200 gr raspberries|
- Boil the milk with a pinch of salt in a pan, do not set the heat too high to make sure the milk will not burn.
- Puree the raspberries with a mixer or blender into a fine sauce and beat the eggs, sugar and corn flour to a light mixture.
- Add a little bit of the boiling milk and stir till it loosens up. Add the raspberry sauce in between to the egg/sugar/corn flour/ boiling milk mixture. Thereafter add this mixture to the boiling milk.
- Lower the heat and let the custard boil for approximately 4 minutes. Keep stirring the custard during these 4 minutes. Then turn off the heat and let the custard cool in a bowl. When the custard has cooled down it should be stored in the fridge.
Enjoy your raspberry custard!
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