My Custard Cream

This is the recipe for my reference :

2 egg yolks
1/4c brown sugar
1c cold milk
2tbsp corn starch
pinch of salt

Whisk egg yolks, salt and sugar. Add in 1/3c of cold milk and corn starch, whisk until smooth, add in the balance of milk. Heat mixture on min heat until thicken. Pour into another bowl, cover the top with plastic, refrigerate till use.

 

Better eaten cold.