Ingredients
225 g puff pastry
8 ml butter
0.25 ml salt
1 cinnamon stick
700 ml milk, for boiling
10 ml custard powder
15 ml cornflour
15 ml cake flour
30 ml cold milk
120 ml sugar
4 large eggs, separated
3 ml almond essence
cinnamon-sugar mixture
Directions
Preheat oven to 225 C.
Line bottom and sides of two pie plates (not deep dish) with puff pastry making raised edges.
In a pot, bring milk to a slow boil and add butter, salt and cinnamon. Reduce to simmer.
In a mixing bowl, combine custard powder, corn flour and cake flour. Stir in cold milk and mix to form a paste.
Stir in a little of the hot milk mixture.
Stir custard mixture into the pot of hot milk. Add 4 tbsp of the sugar and bring to a boil, stirring
continuously.
Remove from heat once the mixture has thickened. Discard cinnamon.
Beat egg whites until stiff. Gradually beat in the remaining sugar. Set Aside.
Beat egg yolks lightly and add a little of the custard mixture to the egg yolks.
Then stir the yolk/custard mixture into the main custard mixture and add almond extract.
Gently FOLD in the egg whites.
Pour the mixture into the awaiting pie pans and bake for approximately 10 minutes.
Lower the temperature to 180 C and bake for an additional 10 to 15 minutes or until the filling has set.
Cool slightly and sprinkle the top of the custard pie with cinnamon and sugar.
Serve cold.
Recipe source food.com
