Serves 4 people. You will need:

  • 1 Eggman Egg Separator
  • 4 Eggs
  • ½ tsp Cornflour
  • 90g Caster Sugar
  • 300ml Full fat milk
  • 300ml Double cream
  • 1 Vanilla pod

Separate the eggs using The Eggman (You will only require the yolks for this recipe but you can check out other recipes of how to use the whites!)

Whisk the egg yolks and sugar together, until thick. Add the corn flour and whisk again. Put the milk and cream into a pan, scrape the vanilla seeds from the pod and add to pan and heat to just below boiling point. Pour the hot milk and cream over eggs and whisk. Transfer all of the mixture to a clean pan and place on a low heat. Keep stirring the custard for a further 10 minutes as it thickens (this may take up to 10 minutes). Once thick serve with a delightful pudding or just enjoy it on its own!.


  1. Ivan says:

    I shouldn't look at these on fast sudany. Panchito in Cartersville made us chilaquiles the first time i ever had them and they weren't fried duros, and i loved them. I prefer them a little soft still. But panbazos or Laura's mole? Sweet sassy molassey that would hit the spot.

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