Melktert Custard Cups with Cinnamon Crumb

Method

1. Heat the milk in a pan (16 cm) on medium heat for 4 min, until steaming with small bubbles round the edge.

   Add in this stepMilk 300 ml

   medium heat

2. In a bowl, whisk the eggs, sugar, cornflour and salt until smooth, then pour in the hot milk a ladle at a time, whisking constantly.

   Add in this stepEggs 1Sugar 40 gCornflour 15 gSalt 1 pinch

3. Pour everything back into the pan and whisk on medium-low heat for 5 min without stopping until thick; keep whisking 1 more minute. Off the heat, stir in half the butter and the vanilla, transfer to a bowl, press cling film onto the surface so no skin forms and refrigerate for 1 h.

   Add in this stepUnsalted butter 10 gVanilla extract ½ tsp

   medium-low heat

4. Melt the rest of the butter in a frying pan (20 cm) on medium-low heat, add the roughly crushed biscuits, brown sugar and half the cinnamon and toast for 3 min, stirring, until fragrant and a shade darker. Spread on a plate to cool; it crisps as it cools.

   Add in this stepUnsalted butter 10 gDigestive biscuits (or graham crackers) 60 gLight brown sugar 10 gGround cinnamon ½ tsp

   medium-low heat

5. Whip the cold cream with the icing sugar to soft peaks. Whisk the chilled custard briefly until smooth again.

   Add in this stepDouble cream, cold 100 mlIcing sugar 2 tsp

6. Layer into 2 glasses (about 250 ml each): crumb, custard, crumb, then cream. Dust with the remaining cinnamon through a sieve and serve straight away.

   Add in this stepGround cinnamon ½ tsp