Wednesday, 13 July 2016

Tea Cup Milk Tart

Tea Cup Milk Tart
Serves: 6

4 Cups of full cream milk
150 g Sugar
½ t Salt
4 Large eggs separated

90g Maizina powder mixed with some of the milk (mix through until it has that thick cream consistency)
¾ t Almond essence
3T Butter (not margarine)
Cinnamon Sugar Mixture
50ml Sugar
5ml Ground cinnamon
Amaretti biscuits

1.Mix the milk, sugar and salt in pot and bring to boil.
2.In the meanwhile beat the egg yolks slowly adding the Maizina.
3.Pour this mixture very slowly in the milk mix - I use a hand egg-beater to mix it in - to avoid lumps
4.Cook for 5 minutes till cooked.
5.Add the almond essence and the butter. Stir well.
6.Beat the egg whites until soft peaks start to form then slowly fold this in the custard.
7.Please always taste again for seasoning.
8.Pour in cups, sprinkle with cinnamon sugar and serve with amaretti biscuits.

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