Caramel Tart Filling

• 1 cup brown sugar (firmly packed)
• 3 tablespoons plain flour
• 1 1/2 tablespoons butter
• 1 teaspoon vanilla essence
• 2 egg yolks
• 1 cup milk
• 1 (9 inch) pastry shells (prebaked)

1. Put brown sugar, plain flour, butter, vanilla essence and egg yolks into a medium saucepan and mix well together.
2. Slowly add milk beating well (don't worry if mixture appears to curdle - it usually does).
3. Put over a medium heat and stir continuously until it thickens and has a rich glossy brown colour, about 10 to 15 minutes.
4. Let cool and pour into ready made cooked pie pastry shell.
5. OPTIONAL EXTRA (MERINGUE TOPPING).
6. Beat 2 egg whites till soft peaks form, slowly add in 4 tablespoon sugar until glossy and have stiff peaks.
7. Spoon meringue onto caramel, making sure it covers the pastry.
8. Put into a hot oven (200 degree C) and bake till golden - should only take a few minutes.
9. Cut and serve with thick cream.

brown sugar, flour, butter, vanilla essence, egg yolks, milk, pastry shells

Taken from www.food.com/recipe/caramel-tart-filling-176946 (may not work)