- 400gr milk
- vanilla bean
- 50 gr whipped cream
- 30 gr rice flour
- 60 gr sugar
- 2 yolk
- cherries in syrup
Heat milk with the vanilla bean but without reaching the boiling point. In a bowl mixing well sugar, the 2 yolk and rice flour.
Pour the tepid milk little by little, stirring with a whisk. Put on fire and continue to stirring until start to be dense.
Leave to lowering the temperature for few minutes and then cool in the refrigerator for 1 hour.
Combine the whipped cream with the custard and serving in single portions with cherries in syrup!