Melktert Recipe

The Chef · 5th September 2007, 12:29 PM

Here's a recipe for a traditional cinnamon custart pie, or mekltert which is a variaton of an egg custard pie which originated with the Dutch settlers who came South Africa in 1652. Melktert was subsequently modified and made a purely South African dish by the Cape Malays who were brought to South Africa. Wives of farmers in the region regularly compete with each other regarding the reputation of their custard pie or 'melktert'

Ingrdients

½ lb puff pastry
1 ½ tsp butter
good pinch salt
1 stick cinnamon
3 cups boiling milk
2 tsp custard powder
3 tsp corn flour
3 tsp cake flour
2 tbsp cold milk
½ cup sugar
4 large eggs, separated
½ tsp almond essence
cinnamon and sugar

Method

Preheat oven to 400o F
Line the bottom and sides of two pie plates with the puff pastry and make a raised edge for each. To make the custard pie filling, add the butter, salt and cinnamon to the boiling milk.
Mix the custard powder, corn flour and cake flour to a paste with the cold milk and then stir in a little of the hot milk mixture.
Stir the custard mixture into the hot milk. Add 4 tbsp of the sugar and bring to the boil, stirring continuously.
Remove from the stove when the mixture has thickened and discard the cinnamon.
Beat the egg whites until stiff but not dry. Gradually beat in the remaining sugar.
Beat the egg yolks lightly and add a little of the custard mixture to the egg yolks.
Then stir the yolk / custard mixture into the main custard mixture and add the almond extract.
Fold in the egg whites, being careful not to beat but add with a gentle folding motion.
Pour the mixture into the pastry cases and bake for approximately 10 minutes.
Lower the temperature to 350o F and bake for a further 10 to 15 minutes or until the filling has set.
Cool slightly and sprinkle the top of the custard pie with cinnamon and sugar.
Serve cold

DooBeeDoo · 18th March 2009, 11:19 PM

Thank you Chef! I tried your recipe and it worlked like a charm.

Mie1 · 19th March 2009, 02:04 AM

Chef!

Calling melktert "custard pie" is like calling biltong "jerky" - simply incomparable!

The recipe works fine, though! Thanks

Uncle Paul · 1st June 2009, 09:17 PM

Lekker! My missies het nou die ander dag vir my een van hierdie gemaak, met die resep.

1st January 2010, 11:42 PM

Wonderlik!
Baie dankie.

5th September 2007, 12:29 PM	#1
The Chef Junior Member Join Date: Sep 2007 Posts: 29 Thanks: 15 Thanked 46 Times in 22 Posts In Agreement: 10 In Agreement With 7 Times in 6 Posts	Melktert Recipe Here's a recipe for a traditional cinnamon custart pie, or mekltert which is a variaton of an egg custard pie which originated with the Dutch settlers who came South Africa in 1652. Melktert was subsequently modified and made a purely South African dish by the Cape Malays who were brought to South Africa. Wives of farmers in the region regularly compete with each other regarding the reputation of their custard pie or 'melktert' Ingrdients ½ lb puff pastry 1 ½ tsp butter good pinch salt 1 stick cinnamon 3 cups boiling milk 2 tsp custard powder 3 tsp corn flour 3 tsp cake flour 2 tbsp cold milk ½ cup sugar 4 large eggs, separated ½ tsp almond essence cinnamon and sugar Method Preheat oven to 400o F Line the bottom and sides of two pie plates with the puff pastry and make a raised edge for each. To make the custard pie filling, add the butter, salt and cinnamon to the boiling milk. Mix the custard powder, corn flour and cake flour to a paste with the cold milk and then stir in a little of the hot milk mixture. Stir the custard mixture into the hot milk. Add 4 tbsp of the sugar and bring to the boil, stirring continuously. Remove from the stove when the mixture has thickened and discard the cinnamon. Beat the egg whites until stiff but not dry. Gradually beat in the remaining sugar. Beat the egg yolks lightly and add a little of the custard mixture to the egg yolks. Then stir the yolk / custard mixture into the main custard mixture and add the almond extract. Fold in the egg whites, being careful not to beat but add with a gentle folding motion. Pour the mixture into the pastry cases and bake for approximately 10 minutes. Lower the temperature to 350o F and bake for a further 10 to 15 minutes or until the filling has set. Cool slightly and sprinkle the top of the custard pie with cinnamon and sugar. Serve cold
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18th March 2009, 11:19 PM	#2
DooBeeDoo Junior Member Join Date: Jun 2008 Location: Chicago Posts: 15 Thanks: 2 Thanked 8 Times in 6 Posts In Agreement: 0 In Agreement With 5 Times in 4 Posts	Re: Melktert Recipe Thank you Chef! I tried your recipe and it worlked like a charm.
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19th March 2009, 02:04 AM	#3
Mie1 Senior Member Join Date: Mar 2008 Location: Windhoek Posts: 893 Thanks: 278 Thanked 579 Times in 304 Posts In Agreement: 209 In Agreement With 133 Times in 112 Posts	Re: Melktert Recipe Chef! Calling melktert "custard pie" is like calling biltong "jerky" - simply incomparable! The recipe works fine, though! Thanks Last edited by Mie1; 23rd March 2009 at 06:49 PM. Reason: addition
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1st June 2009, 09:17 PM	#4
Uncle Paul Senior Member Join Date: Aug 2007 Location: Windhoek Posts: 132 Thanks: 245 Thanked 240 Times in 85 Posts In Agreement: 37 In Agreement With 50 Times in 34 Posts	Re: Melktert Recipe Lekker! My missies het nou die ander dag vir my een van hierdie gemaak, met die resep.
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1st January 2010, 11:42 PM	#5
Unregistered Guest Posts: n/a	Re: Melktert Recipe Wonderlik! Baie dankie.

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