South African Milktert

Summary

Ingredients

For the dough:

• 1 cup flour
• 6 teaspoons powdered sugar
• 125 g butter
• 6 teaspoons cornstarch
• 1 pinch (s) salt

For the filling:

• 800 ml milk
• 0.5 ½ cup sugar
• 50 ml cornstarch
• 3 teaspoons butter
• cinnamon
• 2 egg (s)
• 50 ml flour
• 1 pinch (s) salt
• 1 bottle vanilla flavor

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Instructions

1. Ground:
2. Mix the dry ingredients, add the butter and knead everything into a smooth dough.
3. Pour the dough into a mold, press firmly and prick several times with a fork. Bake in a preheated oven at 180 ° C for 8-10 minutes until golden brown.
4. Filling:
5. Bring the milk to a boil. Beat the eggs with the sugar until frothy.
6. Mix the cornstarch, flour and salt, sieve on top and stir everything together. Slowly add half of the milk while stirring to prevent the eggs from curdling. Add the cinnamon and vanilla flavor and stir well again.
7. Put everything in the pot with the rest of the milk and simmer it on a low level, stirring constantly, until a thick, pudding-like, smooth mass is formed. Remove from heat and pour into the mold. Let cool down briefly, then sprinkle with cinnamon.
8. Enjoy warm or cold.
9. This Yskastert (refrigerator cake), in which only the bottom is baked briefly, is gone in no time at any coffee table. In South Africa it is also often served as a dessert, as it is a very delicious pudgy cake.