How to make
Pour the milk, sugar and vanilla into the saucepan. Heat them over medium heat and stir, by not allowing the milk to boil.
Beat the eggs along with the starch and gradually pour them into the warm milk on the stove.
If you want a thicker cream, you can add a little more starch.
Stir the egg custard constantly for 7-8 minutes or until it has thickened.
The temperature of the heat should be low, so that the eggs do not lump up.
Pour the finished cream into suitable bowls and leave it to cool.
The egg custard with starch and vanilla is ready.
