Melktert

Recipe Info

Serves: 4

Cooking Times

1. Line 4 pie plates with the shortcrust pastry. Cut a strip off the end of the pastry and decorate the edge of the pie plates
2. In a heave based saucepan over moderate heat, heat the 1.5 liter milk to boiling point and add the butter and salt
3. In a mixing bowl, mix the custard powder, cornflour and cake flour with the cold milk to form a paste. Add a little of the hot milk mixture to the paste, stirring all the time. Slowly dad the mixture to the rest of the milk, mixing
4. Add 125 ml of the sugar and bring to the boil again, stirring all the time. When the mixture starts to thicken, turn off the heat and remove it from the stove
5. Preheat the oven to 200°C
6. Lightly beat the egg yolks. Beat the egg yolks in a separate bowl until firm. Gradually beat the rest of the sugar into the egg whites, until the sugar is combined
7. Stir the beaten egg yolks into the hot milk mixture, then stir in the almond essence
8. Fold the egg whites into the milk and egg mixture
9. Pour the milk mixture into the prepared pastry cases and bake for 10 minutes, lower the heat of the oven to 180°C and bake for a further 15 minutes. Allow cooling before garnishing with the cinnamon-sugar mixture, then serve and enjoy.