Melktert

Ingredients

• 1 short-crust pastry shell, blind-baked
• 1L milk
• 1 stick cinnamon
• ¾ cup sugar
• 60g butter
• ⅓ cup flour
• 2 tbsp cornflour
• pinch salt
• 3 eggs, separated
• Ground cinnamon to dust

Method

1. 1

   Heat milk with cinnamon stick until steaming; remove stick.

2. 2

   Whisk sugar, flours, salt and yolks. Whisk in a ladle of hot milk, then return to pot.

3. 3

   Add butter and cook, stirring, until very thick.

4. 4

   Whip whites to soft peaks; fold into custard.

5. 5

   Pour into pastry shell. Bake 200°C for 5 minutes to set the top. Chill, then dust with cinnamon.