CARAMEL CUS­TARD SLICE

Better Homes and Gardens (Australia) - - Dessert Delights -

Prepa­ra­tion time 15 mins plus 3 hours chill­ing Cook­ing time 20 mins Makes 9 pieces

Cook­ing oil spray, to grease 200g packet lat­tice bis­cuits

20g but­ter, chopped

¼ cup brown sugar

¼ cup golden syrup

395g can sweet­ened con­densed milk

cup cus­tard pow­der

2½ cups milk

½ cup ic­ing sugar mix­ture

1 Tbsp Dutch co­coa

3-4 tsp hot wa­ter

STEP 1 Grease an 18cm (base mea­sure­ment) square cake tin with cook­ing oil spray. Line base and sides with bak­ing pa­per, ex­tend­ing pa­per 1cm above tin. Line base of pre­pared tin with 9 bis­cuits, in a sin­gle layer, shiny side down.

STEP 2 Put but­ter, brown sugar and syrup in a medium saucepan and bring to the boil. Con­tinue to boil vig­or­ously, stir­ring con­stantly for 4 min­utes. Re­move from heat and whisk in con­densed milk. Re­turn to the stove over medium heat and cook, stir­ring con­stantly, for 8 min­utes or un­til very thick and slightly deeper caramel in colour. Re­move from heat. STEP 3 Put cus­tard pow­der and 250ml of the milk in a large heat­proof bowl and whisk un­til com­bined, then pour in hot con­densed milk mix­ture, whisk­ing un­til smooth. Re­turn mix­ture to saucepan over medium heat and pour in re­main­ing milk. Cook, stir­ring con­stantly with a whisk, for 5 min­utes or un­til very thick, then con­tinue to cook, stir­ring vig­or­ously for a fur­ther 30 sec­onds. Spoon on top of bis­cuits in tin. Top with a sec­ond layer of 9 bis­cuits, shiny side up. Re­frig­er­ate for 2 hours or un­til set firmly.

STEP 4 To make ic­ing, put ic­ing sugar, co­coa and wa­ter in a bowl and stir un­til smooth. Spoon ic­ing over slice. Re­frig­er­ate for a fur­ther 1 hour or overnight, if con­ve­nient, un­til ic­ing sets. Us­ing bis­cuits as a guide, slice into 9 squares to serve.

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