SERVES 6 PREPARATION: 15 MIN CHILLING: 10 MIN COOKING: 40 MIN
80g butter, melted
1L (4c) full cream milk 1 cinnamon stick
250ml (1c) castor sugar 125ml (½c) flour
4 eggs, separated
5ml (1t) vanilla essence cinnamon sugar, to dust
Preheat the oven to 180°C. Grease a tart pan or 3 enamel plates.
1 In a blender, blitz the biscuits. Add the butter while processing until a crumblike texture forms. Line the plates or pan with the biscuit mixture and chill.
2 FILLING In a pot, heat the milk and cinnamon stick over medium heat.
3 Mix the castor sugar and flour in a bowl. When the milk is hot, remove the cinnamon stick and add the milk to the flour mixture, stirring with a whisk. Return to the pot.
4 Cook the milk mixture over low heat until thick. Remove from the heat and stir in the butter, egg yolks and vanilla essence.
5 Beat the egg whites until doubled in size and fold into the milk mixture. Pour into the prepared plates or pan. Bake for 30 minutes. Leave to cool and dust with cinnamon sugar.