← Nouns Cooking · West & East African

Ingredients

• 250 g Plain (all-purpose) flour, plus extra for rolling
• 50 g Icing sugar
• 1 pinch Salt
• 125 g Butter, cold, cubed
• 1 Eggs
• 1 tbsp Milk
• 600 ml whole milk
• 1 tsp vanilla extract (or 1 pod, split)
• 1 tbsp Butter
• 3 Eggs
• 100 g caster sugar
• 2 tbsp Cornflour (cornstarch)
• 1½ tbsp Plain (all-purpose) flour
• 1 tsp ground cinnamon, for dusting

Method

1. For the pastry, rub the butter into the flour, icing sugar and salt until it looks like breadcrumbs. Add the egg and milk and press together into a dough. Flatten into a disc, wrap and chill for 30 min.
2. Heat the oven to 180°C (350°F). Roll out the pastry and line a 23 cm tart tin. Prick the base, line with baking paper and fill with baking beans. Bake for 15 min, remove the paper and beans and bake for 10 min more until golden. Cool.
3. For the filling, heat the milk, vanilla and butter in a saucepan until steaming but not boiling.
4. Whisk the eggs, sugar, cornflour and flour to a smooth paste. Whisk in a ladle of the hot milk, then pour in the rest while whisking.
5. Pour it back into the pan and cook over medium-low heat, whisking constantly, for 5–8 min until thick like custard. Let it bubble gently for 1 minute to cook out the starch.
6. Pour the hot filling into the pastry case, smooth the top and dust generously with cinnamon. Cool, then chill for 2 hours until set. Serve cold or at room temperature.

Tips

• Keep whisking at the bottom and edges of the pan while the custard thickens, or it will catch and turn lumpy.
• Short on time? Use a ready-made sweet pastry case.

Sources

Written in our own words after cross-checking these recipes:

Simply Delicious Woolworths TASTE