Salmon with Garlic Butter Sauce with Spinach and Mushroom

Ingredients:

Salmon filets 2

Baby spinach - a handful

Tinned Mushroom 1 cup

For Sauce

Olive Oil 2 tbsp

Butter 2 tbsp

Garlic powder 1/2 tsp

Cream 1/4 Cup

Greated permesan cheese 1/4 cup

Lemon Juice 1 tbsp

Parsley - a handful 

Salt and pepper to taste

Cooking

Salmon: Heat up some oil. Fry Salmon on medeum heat 2-3 minutes each side with salt and pepper > Set aside

Spinach: Pour boiling water on Spinach and leave for 1 minute. Wash in cold water and squeeze out most of the water, chop them up. 

Heat the oil in a pan

Fry Garlic until light brown

Add Spinach and Mushroom, with salt and pepper.  

Cook for 2 minutes > Set aside. 

Sauce: 

Medium heat, hot pan, add oil and Butter, add Cream, 1/2 tsp Garlic Powder. Lemon Juice and Permesan cheese. Add salt and pepper to taste.

Cook for 30 seconds. 

Sauce should be semi-runny, not too thick or thin. If it gets too thick, just add a small amount of milk to get the right consistancy. 

Serving:

Spread spinach and mushroom on a plate, Place the salmon fillet on the spinach, pour the Sauce over the Salmon. 

Stir-fried Broccoli with Shrimp

 Ingredients:

 ½ kg broccoli florets

¼ kg Shrimp

2 tbsp light Soy sauce

1 tbsp Oyster sauce

1 tsp Sesame oil

1 tsp Sugar

1 tbsp vegetable oil

3 cloves of garlic > minced

Seseme seeds to garnish. 

 

Cooking:

Place broccoli and shrimp in a plastic bowl, pour boiling water on them and drain them after 1 minute. Spread them on a clean towel or some paper towel to get rid of excess water

Mix Soy Sauce, Oyster Sauce, Sesame oil and sugar in a small bowl.

Heat up oil in a frying pan. Add the garlic and fry until light brown

·       Add broccoli and shrimp

·       Add the remaining ingredients from the small bowl

·       Mix and stir-fry until the liquid is dried up.

·       Put in a serving dish and garnish with some sesame seeds.

Dimer Halwa (Egg Halva)

There are plenty of recipes available of this delicious dessert. But try this easy one.

Ingredients:

8 Eggs
1c Sugar
1/4 cup Ghee
1 can Evaporated milk (400ml or 2 cups )
1 tsp Elachi (cardamom) powder
1/2 tsp Egg yellow food colour
1 pinch of Saffron
1 pinch of Salt

Process:

Mix it all up and blend
Add 1/4 c Golden Sultanas (raisins)

Cook it in a pan over medium to high heat on cooker, stirring constantly. Try with a little higher heat and when it starts catching at the ballroom of the pan, lower the heat gradually until it doesn't catch anymore. You will have to be patient. It will look too slushy initially but don't stop stirring and cooking until it thickens and becomes grainy consistency, will take about 15-20 minutes.

Some people add powdered milk to thicken the milk. Since I used evaporated milk, there is no need for it but if you want you can add 1/4 cup of powdered milk to enhance the taste.

Garnish with 2 tbsp shredded Pistachio nuts.
Serve warm.

Fish with Kasundi

1 Elish or 2 Mackerel cut into pieces (any fish will do but oily fish is better) 

1 tbsp Veg oil

1 tbsp Mustard oil

1/2 cup chopped Onion

1 tbsp Garlic paste

1-2 tsp Salt (to taste)

1 tsp Holud (Turmeric)

1/2 tsp Jeera (Cumin)

1/2 tsp Dhaniya (Coriander)

1/2 tsp Morich (Chilli).

2 tbsp Kasundi sauce (available in Bengali shops) 

4 green chillies

Cook for 5 minutes with a little water.

Add the fish pieces

Mix well

Add 1 cup of water and mix

Bring to simmer

Cover and let it simmer on low heat for 10 minutes.

Garnish with some green Dhaniya (Coriander leaves)

Chicken Chow Mein

6 Servings

Egg Noodles (6 portions): Put in the boiling water and cook for 4 minutes, drain, toss with 2 tsp Sesame oil and set aside. 

Chicken (1/2 kg) cut in thin strips. (deboned thigh meat is better) 

Marinade for 1 hour in Soy Sauce (2tb) + Sesame Oil (1tb) + Sugar (1ts) + Corn flour (2tb)  

Stir-fry Chicken for 6-8 minutes or until cooked and set aside.  

Vegetables:

1 Red Capsicum, cut in thin strips

1 large Carrot, cut in thin strips

1 Onion, cut in thin strips

1 bunch Green Onion, cut in 2 inch long strips (only green parts)

1 handful of Beansprouts

1/2 Cabbage, cut in thin strips

1/2 Lettuce shredded

1 Bok Choy, cut in small pieces

Stir-fry the vegetables in high heat:

Heat 1 Tb Oil

Fry 4 cloves of chopped Garlic and add all the vegetables, add the following ingredients: (you can mix all of these in a cup in advance) 

Soya Sauce (2TB) + Sesame Oil (1TB) + Sugar (1TS) + Oyster Sauce (2TB) + Chicken Seasoning powder (2TS) and stir-fry for 6-8 minutes. 

Add the stir-fried chicken and the noodles and cook together for 5 minutes stirring and tossing constantly.  

Picture: Halal Chicken Seasoning powder available in Asian shops. 

Thai Green Curry with King Prawn

Ingredients:

Large King Prawn 500 g

Thai Green Curry Paste 1 tbsp

Lemon Grass powder/paste 1 tsp

Garlic Powder 1 tsp

Thai Fish Sauce 1 tbsp

Palm Sugar 2 tsp

Coconut Milk 400 mil (1 can)

Thai Basil leaves - a few, chopped 

Mix it all up except the Prawn and cook on medium heat for until the sauce is thickened (about 10 minutes) 

Add the prawn and cook until the prawns turn pink (about 10 minutes)

Serve with Jasmine Rice. 

Sweet & Sour Baked Fish

Courtesy: Monira Chowdhury

Whole Tilapia fish gutted, cleaned & scored (fish of your choice) 

Marinade & Glaze:
3 Tbsp fish sauce
3 Tbsp sweet chilli sauce
1 Tbsp soy
1 Tbsp Lemon juice or rice vinegar
1 Tbsp Garlic & Ginger combined paste (or 1/2 Tbsp each garlic and ginger)
1 Tbsp lemon grass paste (optional) 
1 Tbsp Palm sugar (crushed or fine)
Pinch salt (to taste)
Fish cavity filling:
4 Round Cut lemon slices (1 small lemon) 
4 whole Garlic cloves
Spring (green) onion (sliced 1 inch length)
1 Red chilli cut in half lengthwise

Garnish 
Finely sliced red chilli 
Finely sliced spring (green) onion

1) Mix marinade and pour on fish, rubbing inside and put fish and sauce into a baking dish 
2) fill inside cavity of fish with ingredients, any excess that won't fit into the cavity add to marinade in the dish 
3) bake covered in foil 200c 30 minutes 
4) drain cooked marinade sauce into frying pan and reduce into a glaze consistency (5 minutes) 
5) re-pour over served fish and add garnish 
Serve with Jasmin Rice

Shabji-Daal

It’s a guilt-free meal in itself, all the nutrients and no fat.

Red Daal (Lentil) 1 cup

Water 3 cups

Salt 1 tsp

Holud (Turmeric) 1 tsp

Veg stock cubes 2 (or 1 tsp seasoning)

Green chillies 4

Garlic powder 1 tsp

Vegetables:

Any mix of these: Tomato, Leek, Capsicum, Carrot, Green Onion, Broccoli, Cauliflower, Peas, Spinach, Zucchini, Cucumber, Brussels Sprouts, Cabbage.

Cook the Lentil for 20 minutes, then add the vegetables and cook for another 15 minutes.

Garnish with red chillies and green herbs.

Fish & Veg Malay Curry

Use any vegetable of your choice, here I used ‘Mishtikumra’ (Pumkin or Butternut squash)  and ‘Begun’ (Bringal or Eggplant) cut in small pieces.
 
Make the Sauce:

1 can Coconut milk
1 can hot water
1 tbsp Palm Sugar
1 tbsp Penang curry paste (or any Thai Curry Paste)
1 tsp Garlic powder
¼ cup Fish sauce
1 tbsp Soya sauce
2 Veg Oxo cubes - crushed (or 1 tsp of any seasoning)
 
Mix the Veg and Sauce in an ovenproof dish make sure sauce covers the Veg
Cover and place in the Oven: 200c/1h (30 minutes for cauliflower, broccoli, peas, leek, carrots, Zucchini etc.)
 
Two Fish Filets chopped and coated with 1 tsp oil and 1 tsp curry paste and fried. (can add any other fish, prawn or nothing at all)
 
Take the dish out of oven, add the fish, garnish with some green herbs, red chillies and crushed peanuts. 
 
Health Tips: Some recipes demand liquid as this one, but you don't have to eat it, just fish out the goodies using a slotted spoon and use the leftover sauce to create another dish or freeze it for another day!

Japanese Chicken Katsu Curry

Curry was introduced to Japan by the British who took it from India but this curry differs from the Indian-style curry. It can be made of Fish, Chicken or Vegetable cutlets served on Katsu sauce. 

Chicken Katsu Curry

Chicken

·         2 Chicken Breasts> flatten them in a plastic bag with a rolling pin to 1 cm thick.

·         ½ cup flour + 1 tsp Paprika Powder + 1 tsp Black Pepper + 1 tsp salt > Mix

·         1 egg > beaten

·         200g bread crumbs

 

Katsu sauce

·         2 tbsp Oil

·         2 tsp crushed Garlic

·         1 Onion diced

·         1 tsp Paprika powder

·         ½ tsp Black Pepper

·         2 tbsp Soy sauce

·         1 cup coconut milk

·         1 tsp sugar

·         2 cups of chopped carrots

·         2 cups of chopped sweet potatoes 

Garnish

·         2 onion leaves> crushed

·         2 teaspoons white sesame seeds 

Cooking

Sauce: Lightly fry onion and garlic in oil, add everything else, cook for ten minutes. If necessary, add salt to taste and water so that the sauce is not too thick and not too thin. Let the sauce cooled, then blend it using a blender. 

Chicken: Coat chicken with Flour> Eggs> breadcrumbs and fry in oil over medium heat (4-5 minutes each side or until cooked).

Serve

Cook sushi rice or jasmine rice, fill a small bowl, press it a little, turn it upside down, place the chicken breast (whole or sliced) on one side of the plate, pour the sauce on top or on the sides of the plate, sprinkle sesame seed and chopped green onion over.

Lasagne

Lasagne is one of the most popular Italian dishes with layers of Ragu (minced meat in tomato sauce), Lasagne sheets (flat pasta sheets), Cheese and White sauce, baked in oven. There are no single perfect recipe. You can use different types of cheese, 3 layers to 6 or even more layers, different herbs and spices. 

I tried to keep it as simple and tasty as it can be. Follow the recipe and you will be rewarded with a Lasagne like you never had before - this good!

Serves: 4

Ingredients: 

• 250g Minced meat (keema)
• 500ml (2 cups) Lasagne Sauce (Tomato sauce with herbs and spices, see tips at the bottom) 
• 500ml (2 cups) hot Milk
• 9 sheets of Lasagne sheets
• 250g Shredded Mozzarella cheese
• 1 tbsp Butter (or Margarine) 
• 2 tbsp Flour
• 1 tsp Black pepper
• 1/2 tsp Nutmeg
• 1 tbsp Oil
• 2 Stock pots or cubes (see tips below)
• Salt

Process:

Soak Lasagne sheets in hot water one by one (if you put them all in together, they will stick to each other) and leave for about 10 minutes or until you are ready.  

Make Ragu (minced meat in tomato sauce)

• Cook the minced meat in 1 tbsp oil on medium heat until brown
• Add the Lasagne Sauce (Store-bought is fine, if not available make your own, see tips below)  
• Enhance the taste by adding 1/2 tsp salt, 1/2 tsp black pepper, 1 stock pot or cube. 
• Turn off the heat when it starts simmering. 

Make White Sauce. (pre-made available, but home made is lot better)

• Melt 1 tbsp butter in a pan on medium heat
• Add 2 tbsp flour and cook until light brown 
• Add the hot milk gradually while stirring (if you add all milk in one go, you will get lumps, if you still get lumps, don't panic, just strain it)
• Enhance the taste by adding 1/2 tsp black pepper, 1/2 tsp nutmeg and 1 stock pot or cube.
• Turn off the heat when it starts simmering. 

Layering:(divide the ingredients depending on the number of layers)

• Spread a layer of Ragu in a ovenproof dish, lightly covering the bottom
• Place Lasagne sheets over to cover the Ragu (you can break the sheets to fit)
• Sprinkle a layer of the shredded Mozzarella 
• Add another layer of Ragu
• Repeat the above layering 3 times
• Pour the white sauce over and spread to cover the top. 
• Sprinkle the rest of the Mozzarella over it
• Cover with a tinfoil (to avoid burning of the top)

Baking: 

• Preheat the oven to 200c
• Place the dish in the middle of the preheated oven
• After 30 minutes take the tin foil off
• Bake for another 10 minutes
• Bring it out

Serving:

• Let it rest for 1 hour 
• Garnish with some Chives or Parsley or Green Onions (food must look nice!)
• Sprikle some grated Parmesan over it
• Drizzle some Olive oil (I use chilli-olive oil)  

Tips: 

• Lasagne Sauce: It is basically a tomato sauce with herbs and spices. Add anything you like to suite your taste. It can be Italian or fusion. Basic ingredients are tomato purée, basil, bay leaf, water, salt and black pepper.

• Stock: It is one of the most important ingredients in Western cooking, completely unknown in Asian cooking. It is made with a lengthy and complex process. To make life easy use stock pots or stock cubes (oxo), I use vegetarian ones. If they are not available, use tasting salt (msg). 

Aloo-Chop

This is my version of a very popular snack in Bangladesh. You can peel, boil and mash 1 kg Potatoes or do what I do to make life easy. If available, use frozen Mashed Potatoes, half of the work is done for you. Defrost naturally or just microwave for 8-10 minutes depending on the power of the micro. Careful not to overcook the potatoes because it will make them too soft and sticky. Either way recipe is the same. 

1 packet Frozen Mashed potatoes (900g) > defrosted

Add:

1 tbsp. Flour or Corn Flour.
1 tsp. Jeera (Cumin powder)
1 tsp Salt
1 tsp Black Pepper
5-10 Green Chilli Chopped (adjust)
2 tbsp oil.
1/2 cup Fried onion
Mix well.

Make the Filling: Cook
2 Tins of Tuna / or Minced Meat 250g with
1 tsp salt

1 tsp fish or meat seasoning
1 tsp garlic powder.
1 tsp Black pepper
1/2 tsp chilli
1 tsp. Garam Masala

Make the chops:

• Make a golf ball size ball of mash, make a dip in the middle of the ball, I use a back of a measuring table spoon, put some filling inside, close it and shape it.
• Make all of them like this, will make about 10-12
• Put them in the freezer for at least 2 hours. This will firm them up and will be easy to handle.
• Beat couple of eggs in a bowl
• Have some breadcrumbs in another bowl
• Coat each of them with the beaten egg
• Then coat them with the breadcrumb.

Frying the chops

• Heat up enough oil to cover the sides of the chops
• When oil is medium hot add the chops and fry them for 2 minutes or until brown, 
• Turn over and fry the other side for another 2 minutes.   
• Lift them up and place them on paper towel. 

Serve with any sauce or salads of your choice

French Toast

French Toast can be sweet or savoury. Also called "Eggy Bread" 

When French toast is served as a sweet dish, its is soaked in a mixture of milk, sugar, vanilla or cinnamon before pan-frying. When it is a savoury dish, it is generally fried with a pinch of salt and/or pepper. Here is the sweet version. This is a decadent recipe, no cutting corners, no compromise. If you are on diet you can adapt. My American friend doesn't add any sugar and have it like pancake with Maple syrup. 

Brioche Bread is best but white bread will be fine, you will need 8-10 slices.

Ingredients for egg mixture:
4 eggs
1 cup milk
1 cup Sugar
1 tsp vanilla
1/4 tsp cinnamon.
Pinch of salt
1 tbsp Butter and 1/4 cup oil for frying

Frying:

• Mix all the ingredients for the egg mixture in a bowl or dish large enough to soak the slices of bread. 
• Heat up the butter and oil in a frying pan on medium heat.  
• Take 8 slices of bread, soak them one by one before frying them, both side. 
• It takes about 1 minute for each side. Once it is golden brown, transfer them on a dish with paper towel on it to soak up excess oil. 

Szechuan Chilli-Fish

It's a very tasty easy dish. Can be cooked with all kinds of fish but this one is with Basa or Pangasius fillets. Serve with Jasmine rice or noodles.

Ingredients:

2 Fillets of Fish (about 300g) – cut in small pieces
1 large Red Onion – chopped in large chunks

2 Capsicum (red & yellow) - chopped in large chunks

3 cloves of Garlic – chopped

1 green onion strand – chopped

2 tbsp Oil

2 tbsp Chilli sauce

1 tbsp Tomato sauce

2 tbsp Soya sauce

1 tbsp Fish sauce

1 tbsp Vinegar

2 tbsp Corn flour

1 egg – beaten

1 tsp Sesame seeds to garnish

Cooking:

Mix the fish pieces with 1 tbsp Cornflour and 1 tbsp Soya sauce

Pour the beaten egg and mix well

Mix all the sauces and the vinegar in a cup

Fry the fish in 2 tbsp oil in a large pan until light brown, place them one by one leaving a little gap, to avoid them getting stuck together. Turn them over to brown both sides.

Remove them from the pan.

Fry garlic on the pan a little

Add the Onion and Capsicum

Add all the sauces and vinegar (mixed in a cup) 

Add ½ cup of hot water and cook for 2 minutes

Add 1 tbsp corn flour diluted in 2 tbsp water and cook for 1 minute

Add the fish and gently mix together.

Pour in a serving dish,

Sprinkle some chopped green onion and sesame seeds.

Macaroni and Cheese

Macaroni and cheese - also called mac n' cheese in the US and Canada. Macaroni is Italian but this is a dish of English origin. Basically, it is cooked macaroni pasta in a cheese sauce. US president Thomas Jefferson had it in Paris and liked it so much, he asked US ambassador to get the recipe and served it in state dinners. So, he can be credited to have introduced it in USA.

As always, this dish also has some variations, but here is my easy recipe of classic Mac n’ Cheese.  

Ingredients:

400g Macaroni
1 litre (4 cup) Milk
300 ml (1 cup) Crème Fraiche (or any cream)

200g shredded Mozarella cheese
2 stock pots or cubes

2 tbsp Cornflour (diluted in 1/2 cup of cold water) 

Salt 1-2 tsp (to taste)

Cook the pasta (macaroni) in salted boiling water for 15 minutes and drain.

Make the Sauce 

• Heat up the milk
• Add the cheese, crème and salt. (keep a little cheese to sprinkle over later)
• Add the diluted cornflour 
• Add the cooked pasta and mix well.

Bake: 

• Pour the mixed Macaroni in an oven-proof dish
• Sprinkle some shredded cheese over
• Bake in a preheated oven at 180c for 10 minutes.

 Serve hot. 

Enchiladas

Enchiladas are basically rolled up tortilla with meat, fish or vegetable filling, placed on a baking dish, red, green or while sauce poured over, some shreadded cheese spread over and baked in oven, that's all. Goes with a dollop of sour cream. Here is the recipe for Meat Enchiladas, but you can replace meat with chicken, fish or vegetables (Aubergine, Courgette, Avocado will go very well). 

Ingredients:
250g Minced meat
2 jars Pesto (green or red)
3 Knorr vegetables stock pots
Crème Fraiche 300 ml
6 tortilla
200g Shredded mozzarella cheese
1 tbsp oil
Sour cream (optional, to serve)
Green onions or coriander leaves to garnish

Steps: 

Make Stock

Mix 3 tubs of Vegetable stock in 3 cups of hot water.

Make Filling:
Fry the Mince meat with 1 tbsp oil and 1 tsp salt for 5 minutes
Add 1 jar Pesto and 1 cup stock
Mix well and turn off the heat.

Make Sauce:
Mix 1 jar pesto, 300 ml crème Fraiche, 2 cup stock

Prepare the dish
Put 1/2 cup of sauce to cover the bottom of a large oven proof dish.
Spread the Mince meat on the tortillas, roll them loosely and place in the dish one by one.
Pour the remaining sauce over the tortillas
Spread 1-2 cup shredded cheese over.

Bake
In preheated oven at 180c for 30 minutes, bring it out and let it rest for 30 minutes.

Serve
Sprinkle some chopped green onion or coriander leaves to garnish.
Serve with some Creme Fraiche or sour cream on the side.

----------
If Pesto is not available in your part of the world, you can substitute, here are some ideas, you can adapt:

For Red Sauce: 1 litre (4 cups)
2 cup tomato sauce + 1cup Stock + Onion + Garlic + Salt & Pepper > Blend

For Green Sauce: 1 litre (4 cups)
Green Onion+ Green tomato + Avocado. Garlic + Green pepper + 1 cup stock +  2 cup Water > Blend

You can use Chapati instead of Tortilla.

Use plain yogurt in place of Creme Fraiche or sour cream.

Use any kind of stock available where you live. 

Moussaka

Moussaka is a dish with layers of Aubergines (Begun or Eggplant) , Potato and Ground meat (keema) with Tomato sauce, topped with a white sauce and cheese. It is a Greek dish also popular in other Mediterranean countries, with many local and regional variations. Here is my take on this great dish, a healthier version.  

Ingredients for Layers

2 large potatoes
1 large aubergine
250 g minced meat

1 cup Tomato Sauce or Puree

1 tsp Salt

1 tsp Black Pepper

1 tsp Cinnamon

1 Onion, chopped

4 cloves of Garlic, chopped
1/4 cup Olive oil
(feel free to add your regional spices like Cumin, Corriander, Garam Masala etc.)

• Thinly slice the potatoes and aubergines, coat them with some olive oil, salt and pepper.
• Cook the Mince meat with rest of the ingredients.
• Make white sauce.

Ingredients for White Sauce

2 cups milk
2 tbsp Flour
1 tsp Salt
1 tsp Black Pepper
1/2 tsp Nutmeg.
1 cup cheese (mix of Mozzarella and Cheddar)

Making the sauce:

• Add the Milk, Flour, Salt, Black pepper, and Nutmeg (everything except cheese) in a pot and bring to simmer on medium heat, stirring constantly until the milk thickens with a creamy consistency.

Layering

• Place one layer of sliced Potatoes at the bottom of a ovenproof dish
• Spread 1/3rd of the meat over the potato
• Place a the Aubergine slices over the meat.
• Spread 1/3rd of meat over the aubergines
• Place the remaining potatoes over the meat
• Spread the remaining meat over the potatoes
• Pour the white sauce all over the meat.
• Spread the Cheese all over the white sauce.

Cooking:

• Cover the dish with a foil and put in the preheated oven to 200 c and cook for 30 minutes.
• Take the cover off and cook for another 15 minutes.

Serve with some Parmesan cheese sprinkled over.

Crumbles

A Crumble is a classic dessert, it is basically a dish with fruits covered with a crumbly topping. You get the tangy-sweetness form the fruit and the crunchiness from the crumble, together it creates a heavenly burst of taste, flavour and texture. Apple Crumble is the most popular, but you can make it with other fruits as well as tropical fruits like Pineapple and Mango. You can also use a mix of fruits as well. It is usually served with custard, cream or Ice-cream.   

Ingredients:

6 Apples for Apple Crumble or

2 large Mangoes for Mango crumble or

1 Pineapple for Pineapple crumble

½ cup Sugar (4 0z)

1 cup Flour (6 oz)

6 tbsp melted Butter (3 oz)
2 tsp Cinnamon

Method

• Peel and slice the fruits into small chunks
• Mix them with 1 tbsp Sugar and 1 tsp Cinnamon powder. 
• Place on a baking dish (fruits should cover the bottom)
• Make the Crumble:  Add the remaining ingredients in a mixing bowl, mix them together with hand.   
• Spread the mix over the fruit and pack them down. Tighter you pack crumblier it will be. (you can add some nuts if you like)
• Put the dish in a pre-heated oven at 200c for 15 minutes, then bring it out. 

Serve hot or cold with Cream, Custard or Ice-cream. You can use store-bought custard powder to make custard following the instructions on the container or make your own home-made custard which is always better. Here is how:

Custard: (Crème Anglaise) 

Ingredients:

6 Egg yolks

600 ml Milk, single cream or double cream. (about 2½ cup) 

¼ cup Sugar

1 tsp Vanilla

2 tsp corn flour (diluted in 2 tbsp cold water)

Method:

• Take 6 egg yolks in a bowl
• Add the sugar and mix with the yolks
• Bring the milk and vanilla (or cream or a mix of milk and cream depending on how rich and creamy you want) to simmering point
• Add ¼ cup of hot milk gradually in the egg yolks and sugar mix while stirring
• Then add the liquid in the milk
• Add the diluted corn flour to the milk mixture
• Turn of the heat off as soon as it starts simmering again.