Ingredients:
100 g rice flour
50 g starch
1 liter full cream milk
100 g sugar
1 vanilla pod
powdered cinnamon
Preparation:
Mix the rice flour and starch in a saucepan. Add the cold milk a little at a time, mixing rapidly in order to obtain a smooth, very dense cream. Pour the rest of the milk into a casserole, add the sugar and the vanilla and heat, stirring in order to completely dissolve the sugar. Then, before the milk boils, remove the vanilla and add it to the cold cream a little at a time, stirring continuously. Cook over a very low heat, using a flame-proof mesh between the casserole and the stove if you wish. When the cream has thickened, pour it directly into coupe glasses, sprinkle the surface with powdered cinnamon and put it into the fridge until it is time to serve.
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