Requested by Carolyn Vodak-Van Hooff

Use pastry of your choice to line suitable 23cm pie dish, or use SOUR CREAM PASTRY. Make sure that the dish is not too shallow as the filling puffs up. Cover the base of the pastry with a circle of greaseproof paper and add dried beans. Bake at 180C for 10 minutes. Remove paper and beans and bake 5 minutes more.

Filling
625ml milk
1 stick cinnamon
60ml flour
7ml sugar
Pinch salt
25ml butter
3 eggs, separated
2ml vanilla essence
3 drops almond essence (optional)
Ground cinnamon and sugar

Using a heavy based saucepan, boil the milk and cinnamon until just boiling. Mix flour, sugar and salt to a paste with the remaining 125ml milk. Stir in the hot milk, then return to stove and cook until thick, stirring and keeping heat low to prevent scorching. When thick and smooth, remove and add butter. Cool. Remove cinnamon stick and then beat in the yolks, one at a time, using a wooden spoon. Add vanilla and almond essence. Whisk the egg whites and fold in. Pour filling into pre-baked pastry dish and bake for 20-25 minutes until set. Sprinkle generously with cinnamon and sugar.

Enjoy!