Milk (tart) pud­ding with fresh vanilla fruit

YOU Winning Recipes - - CONTENTS -

I love Cathy’s melkkos. It’s per­fect for any­one with a sweet tooth – sweet and deca­dent. I wanted to make a ver­sion that was less sweet for those who might pre­fer some­thing lighter af­ter a meal. So I’ve adapted my favourite milk tart fill­ing and used corn­flour and cus­tard pow­der in my take on her milk pud­ding.

MILK (TART) PUD­DING WITH FRESH VANILLA FRUIT

This ver­sion uses less sugar, the eggs give it a rich taste. I’ve re­placed the tra­di­tional syrup usu­ally served with melkkos with vanilla and a lit­tle sugar sprin­kled over fresh fruit (granadilla is par­tic­u­larly de­li­cious).

SERVES 6 Prepa­ra­tion time: 10 min Cook­ing time: 20-25 min

PUD­DING

1,25 litre (5 c) full-cream milk 2 cin­na­mon sticks 150 ml cake flour 50 ml (¹⁄5 c) corn­flour 50 ml (¹⁄5 c) cus­tard pow­der 2-3 ex­tra-large eggs large knob of but­ter 7 ml (1½ t) vanilla essence

VANILLA FRUIT

375 ml (1½ c) wa­ter 45 ml (3 T) sugar 1 vanilla pod, slit open fresh fruit such as a hand­ful of straw­ber­ries, 2 granadil­las, 1 peach and 1 nec­tarine, cut into chunks

TO SERVE

200 ml sugar mixed with ground cin­na­mon whole al­monds, rolled in cin­na­mon sugar, lightly toasted and chopped (op­tional)

1 Pud­ding Heat 1 litre (4 c) of the milk with the cin­na­mon sticks un­til just be­low boil­ing point. 2 Mix the cake flour, corn­flour and cus­tard pow­der. Whisk the eggs lightly and add to the dry mix­ture. Stir in the re­main­ing 250 ml (1 c) milk and mix to form a smooth paste. 3 Add a lit­tle of the heated milk to the flour paste and mix un­til smooth. Add to the rest of the milk and mix un­til smooth. Heat, while stir­ring, un­til the mix­ture comes to the boil and thick­ens. 4 Stir in the but­ter and essence with a wooden spoon. Run a fin­ger along the back of the coated wooden spoon, the mix­ture should re­main sep­a­rated. 5 Vanilla fruit Boil the wa­ter with the sugar, vanilla pod and seeds. 6 Put the fruit in a bowl and pour the hot syrup over. Al­low to cool. 7 To serve Dish the pud­ding into bowls, sprin­kle cin­na­mon sugar over and stir lightly. Spoon a lit­tle of the fruit on top and add a sprin­kling of al­monds, if us­ing.

This ver­sion with re­duced sugar is per­fect for me

CAR­MEN

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