By Devi Poojari
This rich and creamy mousse is the perfect make-ahead dessert that takes very little time and effort, making it ideal for the busy week ahead.
2 tablespoons corn-starch 2 egg yolks ¼ cup butter 1.5 cups whole milk 1 teaspoon vanilla extract ¾ cup sugar 1 pinch salt Whipped cream, for garnish
Whisk a quarter cup of milk, egg yolks and corn-starch in a bowl and set aside.
Add the butter, sugar and salt to a pan and melt completely so that it resembles caramel.
Add a tablespoon or two of water, if needed.
Once the sugar is caramelised, continue to stir and you pour the remaining milk in a slow drizzle into the pan.
Continue to stir the mixture on a low heat until the lumps have disappeared completely.
Take a few spoons of the hot milk and sugar mixture and add to the egg yolk mixture to temper it.
Pour the egg mixture in a slow drizzle back into the pan as you stir vigorously.
Use a spatula once the mixtures have combined thoroughly and stir the custard till it begins to thicken.
Once done, cool completely in a bowl and serve in individual cups.
Refrigerate the cups for 3-4 hours to let the custard set completely. Garnish with a swirl of whipped cream and serve.