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The first thing you need to do is to put the butter in the pan on the stove
When it comes to a boil, you need to add the flour and beat until it is well incorporated.
When the butter is well incorporated into the flour, add the milk a little at a time and continue beating until it is well incorporated.
Once a homogeneous mixture is obtained, it is necessary to add the sugar and continue beating for the same purpose
Then you can add the vanilla essence and continue beating until you get a heavy cream
After that, you need to remove the pan from the heat.
Now you need to pour everything into a cake pan or deep
container After that, you need to wait about half an hour for it to cool.
At the same time, mix the cornmeal in another bowl and add the 20 cl of water
And alternately, put 90 grams of sugar in a saucepan and cook over low heat, stirring with a wooden spoon until you get a light caramel.
When the caramel is cooked, add 10 cl of water and continue mixing. The caramel will thicken and take on more color
When this happens, add the cornstarch and water mixture and keep stirring until it thickens even more.
When you manage to even everything out and the caramel is thick, you should put it on top of the base dough, which you already have in the pan
You have to distribute all the caramel well
And finally, put it in the fridge for at least 30 minutes
Once this time is up, you can serve and enjoy this delicious dessert
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