Ingredients

• Pick n Pay Puff Pastry, thawed

Filling

• 500 ml milk
• 60 ml Wild Africa Cream
• 2 eggs, separated
• 125 ml sugar
• 1/4 cup cake flour
• 1/4 cup corn flour Pinch of salt
• 2 tbsp butter
• 1 tsp vanilla essence
• Ground cinnamon

Method

Preheat the oven to 180 degrees.

Pastry case:

Roll out the Puff Pastry and place in the pie dish. Trim the edges. Dock the pastry with a fork and line with baking paper before blind baking by placing uncooked rice or dried beans in the baking paper. Place in the oven and bake for about 15 minutes.

Filling:​

Heat the milk and Wild Africa Cream in a large pot, make sure not to bring to a boil.

In a separate bowl, using an electric beater, beat the yolks and sugar until creamy and light, then add the flour and salt – the mixture will be quite thick.

Add some warm milk to the egg mixture, mix to a silky consistency, then add the rest of the warm milk. Return this mixture to the pot and bring to a simmer – whisking constantly until thickened.

Once the filling is cooked through and thickened, remove from the heat and whisk in the butter and vanilla.