• Ingredients:

4 tablespoons of cornflour

60ml of whole or half skimmed milk

1 vanilla pod split in half

2 tablespoons caster sugar

• Preparation: 15 minutes + 1 night in the fridge

1. In a large salad bowl, mix cornflour with a little milk.
2. In a saucepan, gently heat the remaining milk with the vanilla pod. Be careful not to boil the milk.
3. Remove from heat and let the milk sit for 10 minutes.
4. Remove the vanilla pod and reheat the milk just to the boiling point.
5. Pour the hot milk over the diluted cornflour.
6. Mix and return the mixture to the pan as a custard.
7. Add the powdered sugar.
8. Reduce heat and stir constantly with a wooden spoon until the milk mixture thickens.
9. Divide the preparation into the small pudding pans
10. Cool and store in refrigerator overnight.
11. The next day, unmold the puddings on plate:

Pass the blade of a knife around the pudding.

Dip the mussels quickly in hot water.

Unmold gently on the plates.

12. Serve the white puddings with poached fruit or fruit puree or jelly.