Crumb Crust
8 oz plain sweet biscuits
4 oz butter
Crust biscuits finely, add melted butter, mix well. Press onto base & sides of greased 8" springform pan.
Filling:
2 oz butter
1/2 cup brown sugar
1 Tbs gelatine
1/4 cup water
1 cup milk
3 egg yolks
1/4 cup castor sugar
300ml cream
Melt butter in small pan over gentle heat, add brown sugar, stir until sugar dissolves, then bring to boil, remove from heat immediately. Cool. Beat egg yolks & sugar until white & fluffy. Warm milk over gentle heat, add to beaten egg yolks, mix well. Return mixture to pan & stir over gentle heat until mixture thickens slightly but do not allow to boil. Remove from heat & cool a little. Sprinkle gelatine over water, dissolve over hot water. Add gelatine to egg mixture, mix well. Allow mixture to almost set then fold in softly beaten cream & cold caramel mixture. Mix well. Pour into crumb crust & refrigerate until set.