1 lt. full cream milk 1 Tin condensed milk 1 tin of nestle cream (optional) 2 tab maziena (corn flour) 3 tab custard powder 2 teaspoon China grass powder 1⁄4 cup of water 1 teaspoon caramel essence And golden syrup for the bottom
Bring the milk and China grass powder to boil. Add the custard powder and maziena to the the 1⁄4 cup water and stir well. Now add this to the milk and switch stove to low heat and allow mixture to thicken a bit. Be careful not to scorch the bottom of the pot. Remove from heat and using a whisk add the condensed milk, nestle cream and essence.
Now put some golden syrup in the bottom of your dish about 1 tab of syrup for one small individual mould/ramekin. Add more syrup if you doing it in a bigger mould. And pour the hot FLAMBY custard over. Refrigerate until set. To serve, loosen around with a knife to release the vacuum and turn over onto a plate. You don't have to turn these over. You can serve it straight from a ramekin.
Please note that the nestle cream is optional. You can omit it from recipe as is. All it does is give a rich creamy taste to the desert. Also make sure when using China grass powder that it is fresh and not been sitting in your cupboard for a while. Your desert won't set firm if its stale.