South African Melktert

Ingredients for 1 servings:

• 1 cup flour
• 6 tsp powdered sugar
• 125 g butter
• 6 tsp cornstarch
• 1 pinch of salt
• 800 ml milk
• ½ cup sugar
• 50 ml cornstarch
• 3 tsp butter
• e.g. cinnamon
• 2 eggs
• 50 ml flour
• 1 pinch of salt
• 1 bottle of vanilla flavoring

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Base: Mix the dry ingredients, add the butter and knead everything into a smooth dough. Place the dough in a dish, press down firmly and prick several times with a fork. Bake in a preheated oven at 180°C for 8-10 minutes until golden brown. Filling: Bring the milk to a boil. Beat the eggs with the sugar until frothy. Mix the cornstarch, flour and salt, sift them on top and mix everything together. Slowly add half of the milk while stirring so the eggs don’t curdle. Add the cinnamon and vanilla extract and mix well again. Pour everything into the saucepan with the remaining milk and simmer on low heat, stirring constantly, until a thick, pudding-like, smooth mixture forms. Remove from the heat and pour into the dish. Let it cool briefly, then sprinkle with cinnamon. Enjoy hot or cold. This “Yskastert” (refrigerator cake), where only the base is baked briefly, is gone in no time at every coffee table. It is also often served as dessert in South Africa, as it is a very delicious, pudding-like cake.