Cinnamon Milk Tarts in a Glass
- Level: Easy
- Total: 1 hr 10 min
- Active: 40 min
- Yield: 4 to 6 servings
Ingredients
Pudding Base:
12 ginger biscuits or digestive biscuits
Filling:
800 milliliters/27 ounces whole milk
3 cardamom pods, cracked, optional
1 cinnamon stick or 1 level teaspoon ground cinnamon
1 vanilla bean, split lengthways
2 eggs
1/3 cup sugar
1/4 cup corn flour
1/4 cup sifted flour
Pinch salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Directions
- To make the pudding base: Using a rolling pin, crush the biscuits in a resealable plastic bag or clean dish towel.
- Divide the biscuit crumbs among 4 to 6 pudding glasses--something similar to martini glasses usually works well, or else ramekins.
- For the filling: Heat the milk in a saucepan, along with the cardamom, cinnamon and vanilla bean, until just starting to boil. Remove from the heat.
- In a heatproof bowl, beat the eggs well, then add the sugar, corn flour, sifted flour and salt. Mix well until combined and smooth.
- Remove the cinnamon stick, cardamom and vanilla bean from the milk and slowly add the milk to the egg mixture, whisking as you do. Return everything to the saucepan; cook over low heat, stirring, until the mixture reaches a thick custard-like consistency. This takes just a couple of minutes, so keep an eye on it; you don't want it to burn.
- Remove from the heat and pour into the glasses/ramekins. Leave to set at room temperature, or in the fridge if you need to speed things up.
- Sprinkle with cinnamon and a light dusting of nutmeg. Refrigerate until ready to serve.
