V0: described, not machine-verified
Vanilla-Cinnamon Custard Cream (for Phyllo Pie)
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Ingredients
- Sugar4 tbsp
- cornstarch2 tbsp
- Eggs1-2 eggs
- cinnamon and vanillato taste
- Milk2 cups
Allergens (inferred from ingredient names): eggs, milk
Nutrition per serving (modelled estimate, not measured): kcal 110, protein 4, fat 3, carbs 16, fiber 0, sugar 12
Original steps
- Whisk the eggs, then add two tablespoons of milk and mix. Add the cornstarch and whisk well with the cinnamon and vanilla.
- Boil the milk with the sugar, then pour a little of the hot milk into the egg mixture (to help it dissolve smoothly), then pour the mixture back into the boiling milk. Whisk well over low heat until the consistency thickens.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking