Ingredients :

• 1/3 cup (80 g) sugar
• 1/3 cup (40g) cornstarch
• 1/4 tsp black salt*
• 2 cups (500 mL) Carnation Evaporated Milk
• 2 tablespoons (30g) butter
• 1 teaspoon vanilla extract

Preparation :

1. In a cauldron, add and mix the sugar, cornstarch and black salt.
2. Add the evaporated milk, stir and bring to a boil over medium heat, whisking constantly, until the liquid begins to thicken. It should take a minute or two.
3. Reduce heat to low and simmer for 1 minute, stirring.
4. Remove from the heat and add the butter and vanilla.
5. Pass through a sieve and transfer to a bowl.
6. Cover with plastic wrap and refrigerate for at least 2 hours.
7. Keeps for 3 days.

* Black salt or kala namak is a salt that smells quite strong because of its high sulfur content. It is often used to mimic the smell of eggs in vegan recipes. You can use regular salt, but you will deprive yourself of this aroma.

We also have regular pastry cream.

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