|200 - 250 g||tennis biscuits — crushed|
|150 g||butter — or margarine, melted|
|45 ml||butter — or margerine|
|1||condensed milk — tin|
|salt — just a pinch|
|17 ml||custard powder|
|3||eggs — lightly whisked|
|10 ml||vanilla — essence|
|cinnamon — ground|
1. Base: Put
the crushed biscuits in a bowl, add the melted butter or margarine and mix
well. Press onto the base and up the sides of a pie dish with a 1,5 litre
capacity. Refrigerate until ready to use.
In a saucepan, heat 750ml (3c) of the milk, reserving the remaining cup to use
butter or margarine and condensed milk and keep stirring with a whisk. Just as
it starts to come to the boil, remove from the heat and set aside to cool
combine the salt, custard powder, corn flour and whisked eggs with the reserved
250ml (1c) milk. Whisk until smooth.
slowly add the cooled milk mixture to the egg mixture (it must not scramble the
eggs) and keep whisking until well combined.
the mixture to the saucepan in which the milk was warmed. Heat and continue
whisking until it thickens. (It’s important to whisk all the time as the
mixture must be very smooth, without any lumps. If you find a few, strain the
mixture through a fine sieve.) Finally, add the vanilla essence and stir well.
into the pie crust. Sprinkle the cinnamon over and allow to cool. Cover with
cling film and leave to set overnight.