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.
6. Klits die botter in en laat afkoel.
7. Klits die ekstra melk en kitspoeding saam.
8. Klits die room in ’n ander bak tot sagte pieke vorm en vou dit by die kitspoeding in.
9. Wanneer die vla afgekoel het, begin met die lae.
10. Giet die vla oor die afgekoelde koekielaag, maak die karamelkondensmelk oor die vla glad en voeg dan die kitspoedingmengsel by.
11. Rasper die sjokolade oor en verkoel oornag.

Translation

Caramel Milk Tart

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

• 250 g Tennis biscuits, crushed
• 200 g butter, melted
• 1.5 L (6 k) of milk
• 200 g of sugar
• 3 eggs
• 100 g of flour
• 100 g cornflour
• 10 ml (2 t) vanilla extract
• 50 g of butter
• extra 250 ml (1 k) milk
• 1 box (90 g) instant caramel pudding
• 250 ml (1 k) cream
• 1 can (360 g) caramel condensed milk
• 1 block (90 g) of milk chocolate

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