Milk tart tea cups
(27 Feb 2017)

Milk tart tea cups ExpressoMilk tart tea cups

Serves 6
Recipe by Anel Potgieter
4 cups full cream milk
150g white sugar
½t salt
4 large eggs, separated
90g cornflour (mixed with some of the milk until it has that thick cream consistency)
¾t almond essence
3 Tbs butter
Cinnamon Sugar Mixture:
50ml white sugar
5ml ground cinnamon
To serve
Amoretti biscuits
Mix the milk, sugar and salt in pot and bring to boil.
In the meanwhile beat the egg yolks slowly adding the cornstarch
Pour this mixture very slowly in the milk mix – I use a hand egg-beater to mix it in – to avoid lumps
Cook for 5 minutes till cooked.
Add the almond essence and the butter. Stir well.
Beat the egg whites until soft peaks start to form then slowly fold this in the custard.
Please always taste again for seasoning.
Pour in cups, sprinkle with cinnamon sugar and serve with amoretti biscuits.




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