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Cafe, chocolate or vanilla creme

4 servings

3 eggs, separated
¼ tsp cornflour
225ml (8fl oz) skimmed milk.
Flavouring (choose one): 1tsp instant coffee, 1 tsp non-fat cocoa powder dissolved in water or 1 vanilla pod, split lengthwise, insides removed and mixed with a few drops of vanilla extract.
Sweetener to taste

First make the "creme anglaise":

In a bowl, mix the egg yolks with the cornflour and beat until you have a smooth mousse.

Pour the milk into a saucepan and add the flavouring of your choice.
Warm over a low heat.

Remove from heat. Add the warmed milk mixture to the egg yolks. Put back on a low heat and stir well until the mixture thickens.

Turn off the heat as soon as the mixture sticks to the spatula. Sweetener can be added at this point if required.

Pour into a large souffle dish or individual ramekins. Allow to set in the refrigerator.

Serve very cold.