Milk Tart Custard Slices
Makes 16-20
1 x 200g packet unsalted cream crackers
½ cup cake flour
100ml maizena or corn flour
20ml custard powder (or substitute with extra Maizena)
pinch of salt
100ml water
1 vanilla pod, seeds scraped (or 1 tsp vanilla extract)
1 cinnamon stick, broken in half
3 eggs, separated
1 litre full cream milk
1 cup Soft Brown Sugar
60g butter
For dusting:
1/4 cup Icing Sugar
1 tsp ground cinnamon
Line a 20 x 30cm cake tin with baking paper and arrange a layer of crackers on the bottom. Make a paste with the flour, cornflour, custard powder, salt, water, vanilla, egg yolks and 1/2 cup of the milk. Heat the remaining milk, vanilla, cinnamon stick, sugar and butter and add to the paste while whisking. Return to the pot and cook until the custard is thick, stirring continuously. Whip the egg whites until stiff then fold into the lukewarm custard. Pour the custard over the crackers and place another layer of crackers on top. Allow to set in the fridge until completely cool. Mix the icing sugar and cinnamon then dust the slices. Cut into slices and serve.
TIP To make the traditional lemon glaze (instead of the cinnamon topping), mix 1 cup demerara icing sugar and the juice of 1 lemon together with a little hot water to form a paste and drizzle over the tops of the custard slices.
