This dessert is definitely not for dieters. My partner loves it though, and even though I grimace every time he asks for it I always end up re-filling my bowl. It is seriously yum.
- 1 Packet of Tennis biscuits or any biscuits containing coconut.
- 250ml whole milk
- 250ml thickened cream
- 3 tablespoons sugar
- 1/2 vanilla bean
- 4 egg yolks
- 1 Tin condensed milk.
- ½ Cup of lemon juice.
- 250 ml fresh cream
- 1 teaspoon of sugar
- To make custard, put the milk and cream and 2 tablespoons of sugar in a pot over medium heat. Split the vanilla bean, scrape out the seeds and put seeds and bean into the pot with the milk & cream. Bring the mixture to boil and remove from the heat. Let it cool slightly.
- Add 1 tablespoon of sugar to the 4 egg yolks in a separate bowl and whisk until pale and creamy.
- Ladle one spoon at a time of the warm milk mixture to the egg mixture while whisking. Do this slowly until all the milk mixture is mixed in. Return the mixture to the pot.
- Stir with a wooden spoon over medium heat till thickened and able to coat the back of the spoon. If the heat is too high you will get scrambled eggs, if the heat is too low it won’t thicken – so you need to watch the mixture.
- Once the custard has thickened, take it of the heat to cool a little.
- Add lemon juice to condensed milk and beat until thick.
- Grease an ovenware pie dish (approx. 210 x 210 mm) and line bottom with biscuits.
- Spread with the custard. Repeat another layer of biscuits.
- Spread condensed milk over biscuits.
- Whip cream with 1 teaspoon of sugar and spread over the condensed milk.
- Sprinkle crushed biscuits on top and allow to stand in the fridge for a few hours.