Preheat the oven to 200 degrees Celcius and prepare two circular pie dishes with a thin layer of sunflower (or similar) oil.

Whisk the butter and sugar together. Add one egg to the mixture and mix.

In a separate bowl, sift the cake flour, baking powder and salt together.

Add flour mixture to the egg mixture and fold till a dough. You may want to use your hands to ensure that the butter is fully mixed in. The dough might be quite crumbly, but don’t fret.

Halve the dough between the two dishes, and press firmly. You’ll want to make a little border around the dish so that the filling will not overflow. But be sure to not make any section too thick, particularly in the corners between the base and the sides.

Place both crusts into the oven, and bake for 10-12 minutes, or until the crust is browning. While the crusts bake, you can get going with the filling.

In a large pot, heat up the 1 litre of milk and the butter, until boiling point (when little bubbles start to form).

Separate two of the eggs, and keep the egg whites to the side.

Whisk the 125 ml milk, the 1 full egg, 2 egg yolks, sugar, cake flour, cornflour and salt together.

Whisk in a little of the heated milk, so that the eggs do not cook and curdle as soon as they join the rest.

Slowly add this mixture to the hot milk, whisking all the while, to make sure no clumps form.

Bring the filling to boiling point again, mixing continuously.

Next, whip up the remaining egg whites (it will go a lot quicker with an electric whisk) until white peaks form. Fold this softly into the filling.

Pour the filling into the baked crusts. Add cinnamon to taste, and let the desserts cool and set before enjoying.