Prep time: 25-30 minutes

Cook time: 0 minutes (1-2 hours needed to cook the condensed milk)

Custard Materials:

• 2 ½ whole milk
• ¾ cup flour sifted
• 2 tbsp. potato starch sifted
• 1 egg yolk
• ¾ cup sugar
• ½ cup butter
• 1 tbsp. vanilla sugar or extract
• Splash of water

Other Materials:

• 3 sleeves saltine crackers
• 1 can sweetened condensed milk cooked (watch video linked below to see how to do this)
• 2 ½ cups heavy cream
• 2 tbsp. sugar
• 2 packets gelatin
• ¼ cup water
• Milk Chocolate Bar (for top) optional

Custard Process:

1. In a mixing bowl or large measuring cup add in 1/2 cup whole milk.
2. Using a hand held whisk mix in the flour, potato starch, egg yolk, sugar and vanilla. Mix well until the mixture is smooth and no more lumps.
3. In a medium sized sauce pan add in a few tbsp. of water. Keeping the heat on medium high let the water come to a simmer.
4. Add in the remaining 2 cups of milk and butter. Once the butter melts an the milk starts to cook around the edges add in the milk and flour mixture stirring the whole time.
5. Stir until the mixture thickens to a pudding consistency.
6. Set aside to let cool.
7. In a rectangular (about 14″ by 9.3″) pan lined with parchment paper, add in a layer of crackers.
8. Over the crackers pour in the cooled custard.
9. Top with another layer of crackers.
10. Top with caramel (the sweetened condensed milk that you cooked and cooled) and spread out evenly.
11. Top with another layer of crackers and place in the fridge to set while you make the whipped top layer.
12. In a small bowl or measuring cup add in two packets of gelatin and dissolve according to instructions on the back. Set aside.
13. In a medium/ large mixing bowl in the heavy whipping cream.
14. While mixing on low with an electric hand held mixer, gradually start to add in the sugar.
15. Once you start to develop soft peaks add in the gelatin. Continue to mix until you start to reach stiff peaks.
16. Pour the mixture over the top and even it out.
17. Grate some chocolate over the top and place in the fridge overnight so the cake can set.
18. The next day, cut, plate and ENJOY!