There are some dishes that trigger your childhood and take you right back to family gatherings, an overflowing Sunday lunch table, and smiles all round. The reason for the smiles could very well have been from dessert – milk tart or trifle is etched in my memory.
The traditional milk tart is a firm South African favourite, winter or summer, it makes for the perfect end to any meal. The dessert was born from the most simple ingredients – a sweet crust pastry, filled with custard and a sprinkling of cinnamon. Tried and tested recipes are handed down through generations, and every home-industry store claims to have ‘the best milk tart in SA’. The demand for milk tart flavour is so great that it’s taken on a life of it’s own and tradition has been upgraded a little.
Here are 3 variations we never thought we’d see:
Ingredients (Serves 4)
50ml vodka
125ml condensed milk
125ml evaporated milk
ground cinnamon
Bring together two of your favourite sweet treats, ice cream and milk tart, this easy recipe might just make an appearance on your Christmas lunch table too. Pick n Pay has simplified this task:
Ingredients
500 ml PnP cream
2 vanilla pods, seeds only
1 can PnP condensed milk, (385g)
1 large egg yolk
30ml PnP ground cinnamon
3ml PnP ground nutmeg
Method
Place a Pyrex container in the freezer to chill. Whip cream with the seeds of vanilla pods to stiff peaks.Slowly add condensed milk and mix well. Whisk in 1 large egg yolk and mix well. Fold in ground cinnamon and nutmeg. Spoon into chilled dish. Freeze overnight or until solid.
Milk tart spring rolls
Ingredients
1 litre of milk
300ml cornflour
12 tbs sugar
4 eggs, separated
50g butter
4 tsp vanilla essence
a pinch of salt
cinnamon
springroll wrappers
oil for deep frying
cinnamon and sugar for rolling
Method
In a saucepan heat up the milk and sugar. Make a paste with some of the warm milk and flour, then add it to the saucepan. Add egg yolks and salt to the pan and cook until it thickens. Stir consistently to avoid lumps. Take the saucepan off the heat, fold in butter, vanilla essence and lightly beaten egg whites. When the filling is completely cool, place a heaped teaspoon onto a spring roll wrapper and fold closed – seal with egg white. Place the spring rolls in the freezer for 45 minutes, then deep fry in hot oil. When golden brown in colour, remove and roll in a mixture of sugar and cinnamon powder.
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