200g packet butter biscuits
125g salted butter, melted
1-litre full cream milk divided 750ml + 250ml
4 tbsp espresso
1 tbsp vanilla bean paste
1 cup sugar
4 heaped tablespoons flour
4 free-range eggs separated
To serve (optional)
Pinch ground coffee
Thickened or sour cream
Preheat the oven to 220C.
Add biscuits and the melted butter to a processor and blitz until it forms a crumb – it will resemble wet sand. Pour into a round spring form tray lined with baking paper. Use a spatula to spread the base evenly, set aside.
Add 3 cups of milk, espresso, vanilla paste and butter to a large saucepan, bring up to the boil, stirring occasionally. Turn off the heat, set aside to infuse.
Whisk the eggs white in a large bowl until stiff, set aside.
In another bowl whisk egg yolks, sugar and 1 cup of milk until smooth. Pour in ⅓ of the coffee mixture to the egg yolk mixture. Whisk to incorporate before adding to the remaining mixture. Turn on to a medium heat and cook for 5 minutes, stirring regularly, until it forms a thick custard. Allow to cool slightly before folding through the egg whites. Pour over the biscuit base, top with a sprinkle of cinnamon. Bake for 30-40 minutes, there should still be a slight wobble in the centre when its ready.
Remove from the oven and allow to cool in the tray. Cut into wedges, sprinkle with a small pinch of ground coffee and serve with a generous spoonful of cream.