Sunday, 5 February 2017
3 1/2 cups milk
1/2 cup caster sugar
1/4 cup corn flour
2 eggs +1 egg yolk
4 teaspoons Vanilla Bean Paste
40 grams butter
600 ml thickened cream
2 1/2 packets milk coffee biscuits
300 grams dark cooking chocolate
225 mls thickened cream
grease and line a 9 x13 baking dish with baking paper, leaving
some overhanging the ends.
combine half of the caster sugar, cornflour, salt and eggs in a large bowl, mixing until well combined.
gradually whisk in half a cup of milk until smooth. set aside.
in a saucepan, combine remaining milk and sugar and heat until it begins to boil.
immediately remove from heat and pour a small amount of hot milk mixture into egg mixture, whisking well.
continue until all milk and egg mixture is combined.
return mix to saucepan and on medium heat, whisk constantly until mixture come back to the boil.
remove from heat and whisk in vanilla and butter.
transfer to a large bowl and cover surface of custard with plastic wrap to prevent a skin forming.
refrigerate until completely cool.
once custard is cool, whip cream until soft peaks form.
gently fold the cream into the custard 1/2 at a time, until well combined.
place a layer of biscuits in the bottom of the tin, cutting to fit, then spread with
a layer of custard cream mixture, continue with 3 more layers. finish with a layer of biscuits.
refrigerate while preparing ganache.
in a heat proof bowl over a pot with a small amount of boiling water,
melt the cream and chocolate together, stirring.
put aside to cool until thick, then spread thickly over chilled slice.
refrigerate for at least 10 - 12 hours before serving.