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South Africa Melktert Custard with Biscuits Cinnamon
South Africa Melktert Custard with Biscuits Cinnamon

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South Africa Melktert Custard with Biscuits Cinnamon



There is no doubt about it: milk tart is part of our national heritage. A mouthful of silky-smooth custard, crunchy crust and a heady hit of cinnamon just tastes like home. Jackie Cameron and her team of world-class students have made making melktert easier than ever; here’s how!



●      3 cups full cream milk

●      30ml salted butter

●      30ml corn flour

●      30ml stoneground cake flour

●      2 whole eggs

●      45ml white sugar

●      5ml almond essence

●      Extra 5 ml cinnamon and 15ml white sugar



Boil 2 cups of milk in a pot on the gas hob of the Defy Cooker. Add the butter. Mix the corn flour and flour with the rest of the milk. Add the egg to the flour mixture and beat until smooth and then add sugar. Slowly add this mixture to the milk.  Slowly bring this to the boil while stirring continuously.  Then add the almond essence. Cook until thickened and it coats the back of a spoon. Pour into a glass or serving bowl and sprinkle with the extra cinnamon and sugar.


Cinnamon Sugar Cookies



●      250g salted butter, chilled

●      250g castor sugar, mixed with 5 ml ground cinnamon

●      3 Eggs

●      ½ tsp vanilla extract

●      500g stonemill cake flour



Mix together the butter, sugar, eggs and vanilla extract until well combined, using the Defy Hand blender with the whisk attachment. Add the flour and rub with your fingers until a smooth dough has formed.  Do not overwork. Chill for at least an half an hour or overnight. Roll out to 4 mm thickness and cut into the desired shape. Place onto greased baking sheets. Preheat the Defy Cooker to 175°C. Chill for another half an hour. Bake for about 15 min, depending on the size of the cookie cutter used, until it starts to turn a light golden brown colour.

Serve the melktert custard in glasses and with the cinnamon sugar biscuits.