Amarula is a South African top choice. Truth be told, it’s one of Caster Semenya’s most loved beverages – truly! While frequently appreciated in drink shape, it makes an awesome expansion to cooking as well, similar to this no-prepare, simple to make edge tart.
Be cautioned, however, this boozy bonanza is most likely not kid-accommodating.
Two packets of tennis biscuits
One Tin of caramel condensed milk
Three cups of milk
Two heaped tablespoons of corn flour
One heaped table spoon of normal flour
¾ cup of sugar
Place a layer of biscuits in container, using ¾ of the packet.
Sprinkle 100ml of Amarula over the biscuits.
Open the condensed milk and put large blobs on each biscuit and then flatten with a table spoon. Put another layer of biscuits on top and sprinkle with 100ml Amarula.
Heat the milk in a saucepan, take ½ a cup of the milk and mix the sugar, corn flour and flour to a paste. Bring milk to boil and slowly add the mixture of milk, sugar, corn flour and flour in. Be careful and go steady – you don’t want clumps!
Slowly bring back to the boil on a lower heat. Let it simmer for about five minutes, but keep an eye on things so that the mixture does not burn.
Separate the eggs and beat four egg yolks very well. Keep the egg whites aside – you’ll need them later. Slowly add the all of the warm mixture to the egg yolks. Mix well and set aside.
Beat the egg whites until stiff and fluffy, add 100ml Amarula to the egg whites and fold into warm mixture. Place this on top of the biscuits you prepared earlier. Break up the left over biscuits and sprinkle over the top. Refrigerate when cool.