1 can condensed milk (397g)
1tspn vanilla essence (I hardly through this).
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 (amount of choice) and line a dish.
Thickness must be 1 cm or more.
Place in fridge while making the filling.
Pour condensed milk and 2 1/2 tins milk in the pot and simmer on a low heat, stir continously.
Use 1/2 tin milk (left over) to make a paste with the custard powder.
Add to the hot milk and stir continously, remove from heat (must be a low heat).
Take from the hot mix in a cup and whisk in the eggs quickly and then add to the hot custard mix and stir well, return to heat and stir till it thickens like custard thick and creamy.
Remove from heat and add butter and essence.
Lastly pour into lined dish with the biscuit and allow to stand for ten mins and place in fridge. Set over night or for 4/6 hrs. Serve chilled.
Prepared, tried and tested by: Nazley Ally
Additional notes: With this recipe you can layer the Custard mix with fruit, iv tried banana and the other was guava. Line the dish with biscuit mix, then custard mix, then banana/guava, the custard. Top with dusted cinnamon and refrigerate.