Khanyi Mlaba
(Serves 4)
In Homegrown, Jacana Media, R330, Bertus Basson explores how South African tastes and flavours have had an impact on his cooking. www.jacana.co.za
FOR THE CRÈME PATISSERIE BASE
125ml milk
2 egg yolks
2T castor sugar
2½t cornflour
FOR THE MILK TART BASE
125ml milk
rind of 1 lemon
1T white sugar
1t ground cinnamon
1 egg
1T cake flour
1t cornflour
pinch salt
1t butter
10 g castor sugar
100g soft butter
250g egg whites (8 eggs)
¾ cup castor sugar
TO SERVE
icing sugar and ground cinnamon
METHOD
1. To make the crème patisserie base, bring the milk to the boil.
2. In a bowl, cream the yolks, castor sugar and cornflour until the mixture is white and airy.
3. Pour the hot milk over the egg mixture and whisk thoroughly.
4. Strain the mixture back into a pot and whisk constantly over medium heat until thick. Pour into a container and set aside to cool. Cover the surface of the mixture with plastic wrap placed to prevent a skin forming.
5. For the milk tart base, gently bring the milk, lemon rind, sugar and ground cinnamon to a simmer in a saucepan over a medium heat.
6. Cream the egg, cake flour, cornflour and salt together until white and airy. Strain the milk mixture and melt the butter into the milk. Pour the hot milk over the egg mixture and whisk through.
7. Place the mixture back on the stove over medium heat and stir constantly until thick. Pour into a container and set aside to cool. Cover the surface of the mixture with plastic wrap placed to prevent a skin forming.
8. Preheat the oven to 175°C.
9. Brush two soufflé moulds with a thin layer of soft butter. You can use four large ramekins or 250ml ovenproof coffee mugs. Refrigerate them until the butter hardens.
10. Brush the soufflé moulds with another thin layer of soft butter and coat with a thin layer of castor sugar. Return them to the fridge.
11. Combine the two cooled custard bases in a large bowl and whisk together until smooth.
12. Whisk the egg whites in a mixer until soft peaks form. Add the castor sugar slowly and whisk at high speed until a firm, smooth meringue has formed. Don’t to over-whisk the meringue to a dry stage.
13. Whisk a third of the meringue into the base mixture then fold in the balance gently with a spatula. Immediately scoop it into the prepared moulds, being careful not to mess on the sides. I like to leave the top of the soufflé quite rough, as it gives this majestic light dessert a homey feel.
14. Tap the ramekins or moulds to remove any air pockets. If any of the mixture spills onto the rim, clean it off. Bake immediately for 8–10 minutes until well-risen and golden brown
15. Dust with a mixture of icing sugar and ground cinnamon and serve straight from the oven.
More Milk Tart recipes: Milk tart cookie cups
More Milk Tart recipes: Proper Milk Tart
