Egg custard

• 400 mL milk
• 15 g corn flour
• 150 mL whipping cream
• 2 eggs
• 100 g sugar

Dissolve the corn flour in a little milk. Mix with the remaining milk and the whipping cream.

Heat in a saucepan until the mixture thickens a little.

In another container, mix the eggs and sugar with a spatula (do not use a whisk for this, as it will incorporate too much air into the mixture). Add the liquid after it has cooled a little and mix well. Pour into the pots.

Fill the base of the appliance with water up to the max level. Cook for 35 in dairy dessert mode. Leave to cool and refrigerate.