We made some caramel sauce for the pumpkin fritters, we had some leftover so I used it in this milk tart. There was 400ml caramel sauce leftover. You can find the caramel sauce recipe on the pumpkin fritters post. Then I just added 250ml of any cream liquor you have in your pantry.

Caramel, cream liquor delicious!

In between the microwave intervals, just add a few teaspoons of boiling water, this will help smooth it out and will prevent any lumps and grainyness.

Ingredients:
Serves: 8-10
1 packet vanilla biscuits
700ml Full Cream Milk
250ml Castor Sugar
400ml Caramel Sauce 250ml Cream Liquor
2 cups water
2 tbsp butter, melted
4 eggs
8 Tbs corn flour
Pinch of salt
Cinnamon powder

Method:

Grease a microwave-safe baking dish.

Crush the biscuits in a resealable plastic bag, using a rolling pin.

Place in a rectangular glass dish.

While using a hand mixer and a microwave safe mixing bowl, mix 4 eggs, while mixing add in 700ml of full cream milk.

While mixing add in 250ml of caster sugar, 2 Tbs of melted butter, 2 cups of water, 8 Tbs of corn flour and a pinch of salt.

While mixing add in the 400ml caramel sauce and 250ml of cream liquor.

Microwave for 7 minutes, remove from the microwave and whisk in a few teaspoons of boiling water, this prevents any lumps and grainyness from forming, you can do this after each microwave interval.

Microwave again for 5 minutes. Whisk again and add a few teaspoons of boiling water.

Microwave again for 3 minutes. Whisk again and add a few teaspoons of boiling water.

Microwave again for 3 minutes. Whisk again and add a few teaspoons of boiling water.

Microwave again for 2 minutes. Whisk again and add a few teaspoons of boiling water.

Remove the bowl from the microwave and place milktart mixture on the cookie base.

Once cool, top with a generous dusting of cinnamon powder.

Refrigerate to set further in the fridge for +/- 2 hours or overnight.

Serve and ENJOY!!

Tip: Your milktart can be serve in any way you prefer, the rectangular glass dish is just a preference.