One of the many reasons we love milk in our home, is the vast ways we can use it. Not just for drinking straight, although very yummy as is, milk creates delicious foods as well. This being the holiday season, I often think back to all the treats I have been able to have over the years and I remember one I tried with a friend long ago. It is a different dessert, because it’s from South Africa, but also resembles a custard we are all familiar with (I think it’s a variation of flan- I like both!).
My friend that introduced this to me told me this was usually big in their home around the holidays so I had it around Christmas time and I will always think of it as a Christmas treat. I pretty much hunted a recipe down and had my husband make me this the past few Christmases..and now I get to spread the Christmas deliciousness and positivity to you! Check out a variation of recipes we found for the South African Milk Tart!
South African Milk Tart
- 1/2 cup butter, softened
- 1 cup white sugar
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 pinch salt
- 4 cups milk
- 1 teaspoon vanilla extract
- 1 tablespoon butter
- 2 1/2 tablespoons all-purpose flour
- 2 1/2 tablespoons cornstarch
- 1/2 cup white sugar
- 2 eggs, beaten
- 1/2 teaspoon ground cinnamon
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium mixing bowl, cream together 1/2 cup butter or margarine and 1 cup sugar. Add 1 egg and beat until mixture is smooth. In a separate bowl, mix together 2 cups flour, baking powder, and salt. Stir flour mixture into sugar mixture just until ingredients are thoroughly combined. Press mixture into bottom and sides of two 9-inch pie pans.
- Bake in preheated oven for 10 to 15 minutes, until golden brown.
- In a large saucepan, combine milk, vanilla extract, and 1 tablespoon butter or margarine. Bring to a boil over medium heat, then remove from burner.
- In a separate bowl, mix together 2 1/2 tablespoons flour, cornstarch, and 1/2 cup sugar. Add beaten eggs to sugar mixture and whisk until smooth. Slowly whisk mixture into milk. Return pan to heat and bring to a boil, stirring constantly. Boil and stir 5 minutes. Pour half of mixture into each pastry shell. Sprinkle with cinnamon. Chill before serving.
For more info on the benefits of milk, check out www.tomaleche.com and www.ElMaestrodelVasoMedioLleno.com. Also, check out El Maestro’s Twitter and stop by the The Master of the Glass Half Full on Facebook.
Disclosure: This is part of a sponsored campaign with the California Milk Processor’s Board and Latina Mom Bloggers.