Place all syrup ingredients into a small pot and place on medium heat. Mix together allowing sugar to melt and once gentle simmer is reached, take off heat and place in fridge to chill.

In a medium pot add in 450ml milk, 65gm sugar and the vanilla essence, place on medium low heat and allow to gently come up to a steaming heat.

In a separate bowl add in 50ml milk, 65gm sugar and egg yolks and then whisk together until smooth. Add in the cornstarch and whisk again until smooth.

Once milk in pot is steaming, ladle into egg yolk bowl and whisk quickly to allow the mixture to temper. Once incorporated, add back into pot and place on medium heat. Keep stirring the custard until it thickens and begins to bubble.

Once bubbling happens in custard top, take off heat, quickly mix in cold butter cubes until it’s all incorporated and smooth.

Once custard creme is smooth, pour into bowl and cover with cling film touching the top layer of custard and place in fridge to chill.

Preheat oven to 180 degrees fan forced. Set up a stand mixer with a whisk attachment and whisk the egg whites and salt on high until looking very fluffy.

Slowly add the caster sugar in a quick pour at a time until well combined. Once sugar is in, whisk on high until it has dissolved.

Once meringue is looking glossy, stop machine, add in the egg yolks and vanilla essence and on the lowest speed gently incorporate.

In 3 batches add in the sifted self raising flour on the lowest speed. Set up a piping bag and pour the meringue batter into it, then pipe on 9 medium circles on a lined baking tray.

Add tray into oven and bake for 8 minutes, or until the discs have a golden colour. Allow to cool on wire racks.

Add all chocolate glaze ingredients into a microwave and heat for 30 second intervals, stirring each time until it melts into a glossy glaze.

Gently dunk all meringue sponge discs into the syrup quickly, then remove. Set up half the discs dome down, and the other half dome up.

Spoon on a decent kitchen spoon worth of custard onto the dome down discs. With the remaining dome up discs, spoon on chocolate glaze onto the middle of the dome.

Place on top of a custard to make the Kok sandwich. Once all sandwiched, place in fridge to chill or enjoy immediately.