Ingedients for the Creme:
1 l milk 3,5%
100 g fine corn flour, or any starch
6 egg yolks
270 g sugar
1 stick Vanilla
100 g Butter
Method:
Put in a sausepan 700 ml milk, vanilla and sugar and do NOT stir. Set the heating plate at the lowest level on and let simmer once. In the same time put corn flower, yolks and the rest of the milk and wisk with the whisker or mix well. Add cyarefully the ready mixture to the simmering sweet milk in the sausepan and cook well stiring untill it thickens (the flour smell disappears). Let it cool down.
Method for prparing the Millefeu:
by Marietta Fragos / Athen