Take 50-100ml milk in a bowl. Add and dissolve custard powder in it. Put the rest of the milk to heat up. Add sugar when the milk heats up. Dissolve it thoroughly.

Bring milk to a boil. Stir the cornflour slurry once again. Pour it in the boiling milk while stirring it continuously using a whisk. There must be no lumps. Cook for 2-3 minutes or until it thickens. See the video for the right consistency. It will thicken further when it cools down.

This is the consistency we are cooking at when it is hot.

Turn off the stove and sieve the custard. This will help to get smooth and lump-free custard. Cover the pot with a cling wrap, ensuring that no air enters. In fact, place the cling wrap right on the surface of the custard. Let it cool down and then refrigerate for minimum 2 hrs to allow it to set before use.