Ingredients1 can (397 gram) condensed milk3 cans fresh milk (use the empty condensed milk can as measure)1/4 cup (60 ml) cornflour1/4 teaspoon (1 ml) salt2 eggs1 teaspoon (5 ml) vanilla essence, or vanilla seeds scraped from a vanilla pod2 tablespoons (30 ml) butter1 packet South African Tennis biscuits, or if not available, any other square or rectangular biscuit.
Dust with cinnamon. Allow it to set in the fridge, for 3 to 4 hours.
Pour into lined biscuits dish while mixture is still hot.
Add butter and vanilla essence.
Add egg mixture to the thickened mixture while stirring continuously. Return to heat and cook slowly for a few minutes. Remove from heat.
Beat the eggs in a separate container and add spoonfuls of the thickened milk-mixture to slowly raise the temperature of the egg mixture until warm.
Use 1/2 cup cold milk to prepare a paste with the corn flour, and add to the boiling milk. Stir continuously until the mixture thickens. Remove from heat.
Pour condensed milk and 2 1/2 tins of fresh milk into a saucepan and bring to simmer.
Sprinkle with cinnamon and allow it to set for 3 to 4 hours in the fridge.
Pour the warm mixture gently over the biscuit base.
Line a large enough dish with biscuits. It works great if you line a rectangular or square Pyrex dish with square, South-African manufactured Tennis biscuits, but any plain biscuits can be used. Fill gaps between biscuits with broken biscuit pieces.
Add butter and vanilla.
Cook for 8 to 10 minutes on high in the microwave oven, but remove every minute and stir well before continuing.
Add the egg-and-milk mixture to the warm milk mixture while whisking briskly.
Add small quantities of the hot milk mixture to the egg mixture, to gradually increase its temperature without cooking the eggs.
Mix cornflour, salt, eggs and remaining 1/2 can of cold fresh milk together.
Combine condensed milk and 2 1/2 cans fresh milk together and heat until almost boiling. (This can take 5 to 8 minutes on high, depending on your microwave oven.)