1 packet cream crackers or square unsalted crackers
3½ cups plus ½ cups milk
7 oz. sugar
1.5 oz. butter or margarine
3 eggs (Separated)
1 teaspoon vanilla extract
1.7 oz. cake flour
2.6 oz. corn flour
2 teaspoons custard
½ teaspoons salt
2 teaspoons cold water
10 oz confectioner’s (icing) sugar
Method: Line a square 22 cm pie tin or dish with the crackers and set aside.
Bring milk to a boil. Separate the eggs. Combine the ½ cup milk, sugar, butter or margarine, egg yolks, vanilla extract, cake flour, corn flour, custard salt and cold water. Pour a little hot milk into the flour batter and transfer back into the pot of milk.
Turn down the heat and stir until custard is thick and coats the back of a wooden spoon. Remove from heat and beat egg whites till stiff. Fold egg whites into custard mixture and pour custard over crackers.
Place another layer of crackers on top and pour icing over it. Refrigerate for 3+ hours before serving. Serves 6
Icing Method: Combine sugar with a little warm water and stir quickly.