Caramel Tart Filling - cooking recipe

Ingredients

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)

Preparation

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