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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 30 |
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Serve after a big meal with coffee or tea. A light, tasty, somewhat different dessert. Make it a day ahead. Ingredients:
1 packet (200g) cream cracker biscuits |
4 cups milk (1 litre) or half milk and half cream |
1 cup sugar (250 ml) |
1/2 cup butter (62 ml) |
1/2 cup cake flour (125 ml) |
1/3 cup corn flour (100 ml) |
2 teaspoons custard powder (10 ml) |
pinch of salt |
1/2 cup water (125 ml) |
3 eggs, seperated |
1 teaspoon vanilla extract (5 ml) |
2 cups icing sugar, sifted (500ml) |
1/4 cup boiling water (62ml) |
Directions:
1. Grease a shallow glass rectangular bowl.
2. Put about 15 biscuits in the bottom.
3. Make rows of 5 x 3 biscuits.
4. Heat up the milk until boiling point.
5. Stir in sugar and butter until dissolved and melted.
6. Take off the heat.
7. Mix cake flour, corn flour, custard powder, salt and water well.
8. Beat in the egg yolks.
9. Stir a bit of the warm milk mixture into the egg mixture.
10. Stir this gradually into the rest of the warm milk mixture.
11. Put back on low heat.
12. Keep on stirring until thick.
13. Take off the heat.
14. Stir in the vanilla extract.
15. Beat the egg whites until stiff points form.
16. Fold into the thickened mixture.
17. Pour this over the bottom layer of biscuits.
18. Put another layer of biscuits on top, exactly where the bottom ones are.
19. Mix the icing sugar and boiling water well.
20. Pour on top layer of biscuits.
21. Spread evenly.
22. Place overnight in fridge.
23. Cut up in rectangular pieces.
24. Serve
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