Karamel-Melktert

Genoeg vir: 10-12 mense
Bereidingstyd: 20 minute
Gaarmaaktyd: 15 minute
Afkoeltyd: oornag

• 250 g Tennis-koekies, fyn gedruk
• 200 g botter, gesmelt
• 1,5 L (6 k) melk
• 200 g suiker
• 3 eiers
• 100 g meel
• 100 g mieliemeelblom
• 10 ml (2 t) vanielje-ekstrak
• 50 g botter
• ekstra 250 ml (1 k) melk
• 1 boksie (90 g) karamel-kitspoeding
• 250 ml (1 k) room
• 1 blik (360 g) karamelkondensmelk
• 1 blok (90 g) melksjokolade

1. Meng die koekies met die gesmelte botter en druk dit in die bodem van ’n diep, vierkantige 30 cm-bak vas.
2. Laat koel af tot benodig.
3. Verhit 1 L (4 k) van die melk met die suiker 10 minute in ’n groot mikrogolfbestande bak.
4. Klits die eiers, oorblywende 500 ml (2 k) melk, meel, mieliemeelblom en vanielje-ekstrak in ’n ander bak tot glad.
5. Meng die meelmengsel met die warm melk en mikrogolf 12 minute terwyl jy elke 2 minute roer tot die mengsel dik is. Klits die botter in en laat afkoel.
6. Klits die ekstra melk en kitspoeding saam.
7. Klits die room in ’n ander bak tot sagte pieke vorm en vou dit by die kitspoeding in.
8. Wanneer die vla afgekoel het, begin met die lae.
9. Giet die vla oor die afgekoelde koekielaag, maak die karamelkondensmelk oor die vla glad en voeg dan die kitspoedingmengsel by.
10. Rasper die sjokolade oor en verkoel oornag.

English Translation

Enough for: 10-12 people
Preparation time: 20 minutes
Cooking time: 15 minutes
Chill time: overnight

• 250g tennis biscuits, finely pressed
• 200g butter, melted
• 1.5 litre (6 cups) of milk
• 200 grams of sugar
• 3 eggs
• 100 g flour
• 100 g corn flour
• 10 ml (2 t) vanilla extract
• 50 grams of butter
• Extra 250 ml (1cup) milk
• 1 box (90g) caramel instant pudding
• 250 ml (1 k) cream
• 1 can (360g) caramel condensed milk
• 1 block (90 g) milk chocolate

1. Mix the biscuits with the melted butter and press them in the bottom of a deep, square 30 cm bowl.
2. Cool down until needed.
3. Heat 1 litre (4 cups) of the milk with the sugar for 10 minutes in a large microwaveable bowl.
4. Whisk the eggs, remaining 500ml (2 cups) milk, flour, corn flour and vanilla extract in another bowl until smooth.
5. Mix the flour mixture with the warm milk and microwave 12 minutes while stirring every 2 minutes until the mixture is thick.
6. Whip in the butter and let it cool.
7. Mix the extra milk and instant pudding together.
8. Whisk the cream in another bowl until soft peaks form and fold it in the instant pudding.
9. When the custard has cooled, start with the layers.
10. Pour the custard over the cooled biscuit layer, smooth the caramel condensed milk over the custard and then add the instant pudding mix.
11. Grate the chocolate over and chill overnight.