According to Gordon Wright this recipe for crustless milk tart is as old as the hills. It was originally meant to be cooked in an old Dutch oven, or over the coals. I have increased the baking time from the original so that it was more set.
I am usually very good at paying attention to things around me. And I am meticulous with my possessions. Last year I joined the iPhone brigade and moved away from BlackBerry. Before I even took the phone out of the box I purchased a glass screen protector. I also purchased a cover that is meant to protect the phone if it gets dropped. 17 months later my phone was still in pristine condition. I listen to podcasts while at gym and carry my phone around with me. As I have a bluetooth headset my phone is not connected to me in any way. I placed it very carefully beneath the bench I was using. And lowered the bench, right onto my phone! I did not even realize I had done so. It was only when I was done training that I tried to lift my phone.
Today’s inspiration ♥ Recipe For Crustless Milk Tart ♥ can be found on Lavender and Lime Click To Tweet
And discovered that I had stupidly squashed it. The cover only has a slight dent in it. But the glass protector was totally damaged and the screen needs replacing. I also crushed the camera, a crucial bit of kit for a food blogger. The cost to repair the phone was exorbitant and Dave kindly offered me his upgrade. It meant I got a brand new phone, but I am paying for two contracts. Not something I had planned for to say the least. I had however planned to share this recipe for crustless milk tart ages ago! Somehow between writing the review of Karoo Food and now it slipped my mind. This is a recipe I would most certainly make again, and if you have not tried it, I urge you too. So tell me, have you ever smashed your cell phone?
Click on the links for conversions and notes.
Crustless Milk Tart
- 1.125 l milk, divided
- 125 g butter
- 1 cinnamon quill
- 300 g fructose
- 125 g cornflour
- 75 g flour
- 5 mls fine salt
- 6 eggs, separated
- vanilla sugar or ground cinnamon for sprinkling
- Preheat the oven to 180 °Celsius
- Place 1l of the milk, the butter and cinnamon into a large saucepan
- Heat over a medium temperature and remove just before it reaches boiling point
- Pour the rest of the milk into a large mixing bowl and whisk in the fructose, cornflour, flour and salt
- Whisk in the egg yolks one at a time
- Add this to the milk mixture once the the butter has melted
- Return the saucepan to the stove and stir continuously over a low temperature until the custard thickens
- Remove from the heat and discard the cinnamon stick
- Place the egg whites into a stand mixer bowl and whisk until stiff
- Gently fold into the custard and pour into a 23cm springform tin that has been lined at the bottom and up the sides with baking paper *
- Sprinkle vanilla sugar or ground cinnamon over the top and bake for 65 minutes
- Remove from the oven and set aside to cool completely before removing from the tin
- Serve at room temperature
Disclosure: This recipe is part of a review and is published with permission. This post is in line with my blogging policy.
Dave and I are away for motor racing. We will be back at work on the 19th of November. I will start replying to comments then.