Coffee-Infused milk tart

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Ingredients (14)

1 l	milk
2 tsp	foreign ground coffee — diluted
4 tsp	butter
4	eggs
250 ml	sugar
6 tsp	cornflour
1 tsp	custard powder
1/4 tsp	salt
1 tsp	vanilla — paste
1	tennis biscuits — packet
2 tsp	cacao powder
1/2 tsp	cinnamon — ground
2 tsp	sugar
	kit kat ice cream

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Method:

The only thing better than milk tart, is milk tart with a silky coffee flavour!

Add milk and butter into a big pan and stir until butter is melted.

Mix the eggs and sugar together with a whisk, until light and fluffy.

Mix cornflour, vanilla pods, salt and custard powder together and add in a little bit of milk, just to make it smooth and with no clumps. Add the above mixture into the milk and butter mixture on low heat and add the coffee to it.

Remember to dilute the coffee and make sure to add a little water to the coffee so that the flavour is strong.

Stir the mixture for 17–20 min. on low heat. It will start to look clumpy; take it off the heat and leave for a couple of min. to cool down.

Use a medium-sized bowl and place the Tennis biscuits neatly into it, then add the mixture into the bowl over the Tennis biscuits.

Let it cool for 15 min. Place into the fridge and let it cool down for 2 hrs – even better if it can stand overnight.

Serve with a mixture of cacao, cinnamon and sugar sprinkled on top, as well as a scoop of Kit Kat ice cream.