Friday, July 11, 2008

Baking adventure continues

Milktart made with condense milk
Traditional South African Milktart
My favourite food - macroni and cheese

I am a bit concerned that the middle dish does not taste like traditional SA milktart, I have put it into the fridge to cool down then I will test taste it again.

I am happy with the first one, it was also quick and easy to make. I may just take that with me to the Barbque this evening. The mac & cheese is for a Potluck lunch for tommorrow. Still got to make salad for tonight and tommorow.

Here are the recipes for the first two dishes if you are interested in trying them out. Let me know what yours taste like. I will be trying to make the traditional afrikaans koeksisters in a few weeks time.

Milk Tart: Condensed Milk
1 tin condensed milk
500 ml milk
2tbs custard powder
1 egg
cinnamon
2 tbs cornflower (Maizena)
5ml vanilla
Tennis biscuits
Boil condensed milk and milk together. Stir continuously to prevent burning. Mix custard powxer, cornflower, egg and vanilla with some of the milk.
Add custard powder mixture to boiling milk and stir till it thickens.
Pour over crust of Tennis biscuits and sprinkle with cinamon.

Milk Tart Traditional:
7 ml butter
1ml salt
1 stick cinnamon
750 ml boiling milk
10 ml custard powder
15 ml cornflour
15 ml cake flour
25 ml cold milk
125 ml white sugar
4 large eggs, seperated
2ml almond essence
Cinnamon sugar (5ml ground cinnamon for every 56 ml sugar)
500 g puff or flaky pastry.
Line 2 pie plates with the pastry and make a raised edge for each.
For the filling, add butter, salt and cinnamon to boiling milk. Mix the custard powder, cornflour and flour to a paste with the cold milk. Stir in a little of the hot milk mixture. Stir the custard mixture into the hot milk, add 50 ml of the sugar and bring to the boil, stirring continuously. Remove from the stove when it has thickened and discard the cinnamon stick . Beat the egg whites until stiff but not dry. Gradually beat in the remaining sugar. Beat the egg yolks lightly and stir in a little of the custard mixture. Stir the yolks into the custard mixture then add the almond essence. Gradually fold in the egg whites. Pour the mixture into the pastry cases and bake at 200C for approximately 10 minutes. Lower the temperature to 180C and bake for a further 10 to 15 minutes or until filling has set. Cool slightly and sprinkle the tart with cinnamon sugar.
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