Family favorite which can be used as a filling for small tarts, top with cream and sprinkly with cinnamon. Very easy to make and filling can be made day before and kept covered in fridge.
1 cup brown sugar
2 tbsp corn flour
3 tbsp water
3 egg yolks
1 cup milk
1 tbsp butter
1 tsp vanilla
3 egg whites
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
In a saucepan add brown sugar, cornflour, water and egg yolks and beat until smooth.
Add milk, butter, vanilla and salt and stir over the heat until thick. Allow to cool slightly.
Pour into tart case.
Beat egg whites and spoon on to top of caramel. Bake in moderate oven at approximately 175 ° C (fan forced until golden).