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Clover Vanilla and Cinnamon Custard Dumplings


Clover Vanilla and Cinnamon Custard Dumplings
Recipe: Daleen van der Merwe
Serves: 6—8
Preparation: 10 minutes
Cooking: 25 minutes
4 cups Clover Full Cream Milk
¾ cup corn flour
4 extra-large eggs, separated
¼ cup sugar
pinch salt
1 tsp vanilla essence
cinnamon sugar
margarine or butter
Mix ½ cup of the milk with the corn flour to form a smooth paste.  Add the egg yolks and mix well.
Heat the rest of the milk with the sugar, salt and vanilla. Add the corn flour mixture to the warm milk mixture, stirring continuously until thick. Remove from the heat. Beat the egg whites until stiff and fold into the corn flour mixture.
Sprinkle a layer cinnamon sugar on the bottom of a grease pudding dish. Scoop spoons full of the corn flour mixture, in a layer, on the sugar. Sprinkle with cinnamon sugar and stip with butter. Repeat the layers and end with cinnamon sugar and margarine or butter.

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