187ml (3/4 cup) corn flour
4 cups milk
4 egg whites and yolks separated
1 teaspoon vanilla essence or 1 vanilla pod mixed in the milk
25 ml apricot jam
Mix the sugar, salt and corn flour.
Heat the milk until just under boiling point and add the dry ingredients.
Stir continuously until the mixture is thick and smooth.
Whisk the egg yolks and pour over the hot mixture.
Bake at 150 – 180 degrees Celsius for 40 min and golden in colour.
Spread a thin layer of apricot jam over the top.
Whisk the egg whites and 100ml sugar until stiff.
Dollop the egg white mixture over the mixture and allow to rest in the cool oven until the tips turn slightly brown.