A delicious South African favourite.
Ingredients
Custard:
2 cans (385g each) PnP condensed milk
6 cans (2.25L + ¼ cup) milk (use the empty condensed milk cans to measure)
8 eggs
1 Tbsp + 1 tsp (20ml) vanilla essence
2 tsp (10ml) salt¾ cups + 2 Tbsp (210ml) cornflour
1 Tbsp (15ml) ground cinnamon
4 cinnamon sticks
1 packet (200g) Boudoir biscuits
Freshly brewed coffee, cooled for dipping
½ can (180g) PnP caramel dairy dessert
1 tsp (5ml) ground cinnamon
For serving:
Fresh mint cinnamon sticks, optional
Method
Mix condensed milk and 5 cans of milk in a pot until well combined.
Whisk together eggs, vanilla essence and salt.
Combine remaining milk, cornflour and ground cinnamon to form a slurry.
Set aside.
Heat the condensed milk and milk mixture and cinnamon sticks over medium heat.
Simmer for 10–12 minutes, stirring occasionally.
Add about 1 cup (250ml) warmed milk mixture to egg mixture while stirring vigorously (this warms the eggs up slowly so you don’t get a lumpy custard).
When the mixture is smooth add the remaining milk mixture.
Stir in the slurry (cornflour mixture).
Pour back into the pot.
Bring mixture to the boil, continuously stirring to avoid lumps.
Allow to cook until thick, about 10–12 minutes.
Remove from heat and allow to cool.
To assemble, spoon about 1½ cups (375ml) of the cooled custard into a trifle dish and spread to form an even layer.
Dip the Boudoir biscuits in the coffee and arrange on top of the custard.
Repeat to create 2 layers, then top with remaining custard.
Combine caramel and cinnamon.
Spoon over trifle and garnish with mint and cinnamon sticks, if using.
