1 can condensed milk (397g)
1 tspn vanilla essence (I hardly through this in).
800 ml milk (measure with the condensed milk tin 3 tins of milk)
1/4 tspn salt.
1/4 cup+ 1 Tblpsn custard powder.
2 Tblspn butter.
1 packet tennis biscuits and melted butter.
Crush biscuits and add butter (enough to bind the biscuits together) and line a dish.
The thickness of the biscuit base must be 1 cm or more.
Place in the fridge while making the filling.
Pour condensed milk and 2 1/2 tins(use the empty condensed milk can to measure) milk in the pot and simmer on a low heat, stir continuously.
Use the left over milk which is 1/2 a tin, to make a paste with the custard powder.
Add the paste to the hot milk and stir continuously, remove from heat (must be a low heat).
Once removed from the heat, pour some of the hot milk custard into a small cup.
Beat in the 2 eggs quickly as you don’t want it to be scrambled eggs.
Once mixed till smooth, add this mixture to the pot of hot milk custard. Stir well and return to the heat.
Stir continuously until the custard mixture thickens, creamy and glossy.
Remove from the heat and add the butter and vanilla essence (I did not add the essence).
Lastly pour the hot custard mixture into the lined dish with the biscuit and allow it to stand for ten minutes before placing in the fridge.
Set over night or for 4/6 hours. Serve chilled.
Prepared, tried and tested by: Nazley Ally