Ingredients:
6 Servings
Crust:
- 2 tbsp. butter
- 2 tbsp. Sugar
- 1 egg
- ¾ self-rising flour
- Pinch of salt
Filling:
- 2 cups of milk
- 1 egg
- ½ cup sugar
- ¼ cup flour
- 1/4 cup corn flour
- 2 tbsp. butter
- 1 tbsp. vanilla essence
- Pinch of salt
- Ground cinnamon for dusting
Chantilly:
- 250 ml whipping cream
- 1 tsp. cinnamon
- ¼ cup sugar
Method:
- Pre heat oven to 180°
- For crust – Mix butter, sugar, egg, self-raising and a pinch of salt to form a dough.
- Mould formed dough in muffin tray and chill in refrigerator for 30 mins, bake at 180°.
- For filling – In a sauce pan, heat milk on a low heat. Be careful not to boil. Add sugar, stirring until dissolved, then add eggs. Stir until fluffy mixture starts to form, then add flour and corn flour.
- Return sauce pan to stove, tempering mixture until it thickens. Remove from heat. Add butter and vanilla essence. Fill crust with filling dust with cinnamon and chill in refrigerator.
- For Chantilly – combine all of the ingredients in a large bowl. Beat the mixture starting on low using a hand mixer, gradually increase to high. Beat until soft peaks start to form. Do not overbeat. Use immediately. Enjoy!
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Image Source:*foodformzansi.co.za
Source:foodformzansi.co.za
