1.5 litre(s) full cream milk
225 ml light brown sugar
5 ml vanilla essence
250 ml LANCEWOOD® Mascarpone
240 g cake flour
2.5 ml salt
125 g butter
cinnamon sugar
Stir the milk, sugar and vanilla essence together in a large saucepan until the sugar has dissolved. Bring to the boil.
Add the mascarpone and whisk to incorporate.
Sift the flour and the salt together. Rub the butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
Add to the boiling milk mixture and stir over low heat until thick for about 4 – 5 minutes. The mixture will be lumpy. Stir continuously to prevent the mixture from burning.
Spoon into individual serving bowls and top with cinnamon sugar.
