1 hour (plus cooling time)
- 1 roll (400g) puff pastry, defrosted
- 1 egg white, lightly beaten, for blind baking
- 2 cups (500ml) milk
- 2 Tbsp (30ml) butter
- 1 stick cinnamon
- 1 Tbsp (15ml) cornflour
- 3 Tbsp (45ml) cake flour
- ¼ cup (60ml) sugar
- Pinch salt
- 3 large eggs, separated
- 1 Tbsp (15ml) castor sugar
- 3 Tbsp (45ml) cinnamon sugar
- Preheat oven to 220°C.
- Place a large baking tray in the oven to warm.
- Line a 20-23cm baking tin with rolled-out pastry and blind bake (Read ‘How to blind bake’ here).
- Brush with egg white and bake for a further 5 minutes to seal pastry. Cool.
- Heat milk, butter and cinnamon in a pot. Remove cinnamon when milk is hot.
- Mix cornflour, flour, sugar, salt and egg yolks in a large bowl.
- Slowly whisk half of warmed milk into egg mixture. Return to pot.
- Stir mixture over a low heat for 10-15 minutes until thickened. Remove from heat.
- Whisk castor sugar and egg whites until stiff-peak stage. Fold into mixture.
- Pour custard over baked pastry.
- Place tin on heated tray and bake for 10 minutes.
- Reduce heat to 190°C and bake for 10 minutes more or until centre is set, golden and puffed up.
- Set aside to cool slightly.
- Sprinkle with cinnamon sugar and serve.