Custard slices

Ingredients:
1 Pack Cream Crackers

1 litre milk

250 ml Sugar

60 ml Margarine

120 ml Koekmeel (sifted)

100 ml Corn flour (Maizina)

10 ml Custard poweder

2 ml Salt

100 ml Cold water

3 eggs, seperated

5 ml Vanilla essence
500 ml Icing sugar (sifted)

+- 40 ml Boiling water

Method:

Butter a flat rectangular container of 25 x 35 x 5 cm (or Spray-n-Cook it).

In bowl, lay 15 creamcrackers in rows of 5x 3 (point them all in the same direction!).

Heat the milk in a big saucepan and bring to the boil.

Add sugar and margarine, stir until dissolved and take off the stove.

Mix cake flour, corn flour, custard powder, salt and cold water well, to form a paste.

Add egg yolk and whisk or beat well.

Beat some of the milk mixture into the paste, to make it runny.
Pour the paste mixture into the remaining milk mixture in the saucepan and stir continiously over a low heat for about 5 minutes until thick.
Remove from stove and stir in the vanilla.

Beat egg whites until fluffy.
Fold egg whites into mixture.

Pour warm mixture over cream crackers - and cover the mixture with 15 more cream crackers.
Let cool completely in the fridge.

Mix icing sugar and boiuling water to a pourable/spreadable icing.
Slowly pour over top layer of cream crackers and spread evenly.

Keep in fridge until needed. Slices in half-cream cracker slices - makes 30 slices :)