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drections serves 4x5o0 e ervin ber contire 2 heaped tablespens egors (5g f suger 2 pur 500ml of milk over the custart sigr m an alar ver a medum hent, stimg artinunutly mg to the bol gerty unt the mitue thdkens the sustart can be served warm ar gh 4serve immediately s hot sauce orf illet leave to c and refigernate for 2-4 tout df usterd powder and 2 heape to make a sauce in a saucepan, contbine 2 level tatlespoons 25) ach of custard ingredhents comfiour, sat, artificial vanilla flavouring cokurs (e160a, e162) store tin in a cook, dry place, once prepared, koep rerigerated untl reacty to consume and supar folow steps 2-4 athove 300g bton end or productiorury ee bettom net weight: j00 nutrition facts tpical watus pr serving sie cup 142 servings per 30g - 34 lit staylee per serving ai haa jo 100g (% oup energy 1409 135 koal saturates trans carbonydrates sugars fome protein soolum sat equ 15,0 0,1 సక భు 2,,