Vermicelli & Peach Desert (21.12.06)

1 litre milk
¾ cup vermicelli- boiled till done
1 tin condensed milk
1 small tin cream
2 Tbsp custard powder
2 Tbsp corn flower
1 tin canned peaches

Mix custard powder and corn flour with a little of the milk to form a paste. In a pot heat the rest of milk and bring to boil, then add in the cream, condensed milk, vermicelli and custard paste- mix well and allow contents to simmer till mixture thickens and cools. Drain off syrup from peaches and mix it into the cooled thickened mixture. Pour vermicelli desert into the cooled a mould or bowl, sprinkle with slivered almonds and pistas and refrigerate.

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