Ingredients
-
4
-
2
-
1
-
-
1 1/2
-
3
-
1
-
1
-
-
-
-
-
-
-
Directions
Crustless Milk Tart, This is a firm family favourite My mother use to make this with surplus milk (even if the milk was a little sour) It gets more firm the cooler it gets – so give it a chance to set once cooked I don’t think that it needs custard or cream or ice cream with it besides you won’t just want 1 helping!!!, Lived in South Africa for 2 years, now in the States This took me right back in an instant Also followed tip of cooking with a pan of water , A really useful stand-by recipe! Hint: for a soft creamy texture, and to ensure the base doesn’t brown too much, stand in a pan of water and keep it topped up during the hour of baking
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Steps
|
1
Done
|
Melt the Butter, Add the Egg Yolks and Sugar. |
|
2
Done
|
Beat With a Fork. |
|
3
Done
|
Add the Dry Ingredients and Milk to the Egg Mixture. |
|
4
Done
|
Stifly Beat the Egg Whites, Fold Into the Mix and Blend Well. |
|
5
Done
|
Pour Into an Oven Dish About 35x20cm- the Mixture Should Be About 3cm Deep. |
|
6
Done
|
Bake at 160c For 45-60mins. |
|
7
Done
|
It Is Lovely With Cinnamon Sprinkled on Top Before Cooking. |
