Ouma's Cinnamon Melktert

⏱ 90 min · Serves 8

A South African classic: a crisp sweet pastry shell holding a silky, cinnamon-scented milk custard that wobbles just so. Chilled, dusted with cinnamon sugar and best eaten with strong coffee.

Per serving: 428 kcal · 9.5g protein · 56.0g carbs · 18.5g fat

Ingredients

• 200g plain flour
• 100g cold butter, cubed
• 50g caster sugar
• 1 egg yolk
• 2-3 tbsp ice-cold water
• 800ml full-cream milk
• 1 cinnamon stick
• 2 strips lemon zest
• 50g cornflour
• 30g plain flour
• 150g caster sugar
• 3 large eggs, separated
• 30g butter
• 1 tsp vanilla extract
• pinch of salt
• 1 tbsp caster sugar mixed with 1 tsp ground cinnamon, to dust

Method

1. Rub the 200g flour and cold butter together to fine crumbs, stir in the 50g sugar, then bind with the egg yolk and just enough ice water to form a dough. Wrap and chill 20 minutes.
2. Roll out and line a 24cm loose-bottomed tart tin. Prick the base, chill 10 minutes, then blind bake at 190C with baking beans for 15 minutes; remove beans and bake 5 minutes more until pale gold. Cool.
3. Warm the milk with the cinnamon stick and lemon zest until steaming, then leave 10 minutes to infuse. Discard the stick and zest.
4. Whisk the cornflour, 30g flour, 150g sugar, egg yolks and a splash of the milk to a smooth paste. Pour in the hot milk whisking constantly.
5. Return to the pan and cook over medium heat, whisking, for 4-5 minutes until thick and glossy. Off the heat beat in the butter, vanilla and salt.
6. Whisk the egg whites to soft peaks and fold gently into the warm custard in two additions.
7. Pour into the pastry case, level the top and dust generously with cinnamon sugar.
8. Bake at 180C for 10 minutes just to set the surface, then cool completely and chill at least 2 hours before slicing (chilling time is extra to the stated time).