The filling wants to be just set, not stiff. Pull it off the heat while it still wobbles.
Ingredients
- 1 sheet shortcrust pastry or a blind-baked crust
- 1 l full-cream milk
- 1 stick cinnamon
- 60 g butter
- 125 g sugar
- 45 g cake flour
- 30 g cornflour
- 3 eggs separated
- 1 tsp vanilla extract
- ground cinnamon for dusting
Method
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Line a 24cm tart tin with the pastry and blind bake at 180°C until pale gold. Set aside to cool.
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Bring the milk, cinnamon stick and butter slowly to a simmer. Remove the cinnamon stick.
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Whisk the sugar, cake flour, cornflour and egg yolks to a smooth paste.
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Pour a little hot milk into the paste, whisking hard, then return it all to the pan.
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Cook over a medium heat, stirring constantly, until it thickens u2014 5 to 8 minutes. Stir in the vanilla.
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Beat the egg whites to soft peaks and fold them through the warm custard.
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Pour into the crust, level the top, and dust generously with ground cinnamon.
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Chill for at least 4 hours before cutting.