Place the condensed milk, cream/Amarula mix, and 1 cup of full cream milk in a large glass bowl and heat in the microwave at 100% power for 5 minutes.
Dissolve custard powder and cornflour in the remaining cup of milk. Briefly whisk the egg and salt together and add to the milk mixture and stir well.
Remove the bowl from microwave and whisk in the egg and milk mixture with a balloon whisk until well combined.
Return the bowl to the microwave and cook for a further 10 minutes at 100% power until thick. Do not stir while this is cooking.
Stir well to loosen very thick custard mixture and add cold butter. Allow butter to melt into mixture while beating the custard well with the whisk.
Share amongst 24 silicon cupcake cups or any other serving dish. Mix together cinammon and sugar and sprinkle over the milk tart.
Allow to cool and store in the fridge until ready to serve. Bring to room temperature before serving.
Reprinted with permission of RumTumTigger. To see more recipes, click here.