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FOR THE FILLING:
Pour 1 tin (about 1 cup) of condensed milk into a saucepan. Using the empty condensed milk tin, measure out four cups of water and add to the condensed milk with a pinch of salt. Bring to boiling point. Reduce the heat.

Add 2 heaped Tablespoons of Maizena (cornflour) to the mixture and mix well. Continue stirring over a low heat until the mixture is thick.

Remove from the stove and let it cool.

Add 2 well-beaten eggs to the mixture and return to the stove. Cook the mixture over a low heat for about 4 minutes.

Add 1 and a half teaspoons vanilla essence and 2 tablespoons Maizena (cornflour) and mix well.

Layer a square glass (or plastic) dish with a layer of cream crackers (or graham crackers), the pour some of the condensed milk mixture over the crackers. Continue this until the last layer consists of the cream crackers.

Mix 1 and a half cups of icing sugar (fine powdered sugar) with a quarter cup of boiled water. Mix till thick and creamy. Spread this mixture over the top layer of cream crackers.

Chill till needed.