1 (12 fluid ounce) can light beer
1 1/2 packets dry onion soup mix
2 cups milk
3 eggs
1 cup cornflakes cereal
2 teaspoons vanilla extract
Fill a heavy saucepan with cold water. Place jalapeno peppers and onions in water and cook, stirring occasionally, until finished. Drain and cool until like hot jalapeno peppers.
In a medium mixing bowl, combine milk, corn flour, and milk. Whisk all together then pour milk mixture into saucepan with jalapeno peppers and onions. Cook over low heat until cornstarch begins to thicken, about 15 minutes. Stir in vanilla extract and cooking liquid until thickened, about 5 to 15 minutes. Remove from heat and stir in whipped cream, salt, and pepper, to taste. Pour into cold milk mixture and garnish with poppy seeds.