Tag: milk tart

Milk Tart Flavoured Creme Brulee

Milk Tart Flavoured Creme Brulee

Posted on by Rebecca

Creme Brulee has never been quicker than this! Cooked in an Instant Pot Pressure Cooker, this uniquely South African flavoured Creme Brulee is silky, flavourful and oh so easy to make. No messy water baths in sight!

Milk Tart and Creme Brulee both have to be right up there in my top 5 desserts of all time. Creamy, delicious and sweet, for this heritage day I decided to combine my two favourite dishes. It’s easy enough to whip up as a weekday treat, or fancy enough to serve at a dinner party, this may just be the ultimate dessert.

I cooked up two batches, one on high pressure and one on low pressure and the results were good on both. If you prefer a slightly firmer custard then go with the high pressure option, if you want a thinner texture opt for the low pressure cook.

I instantly fell in love with this way of cooking brulee and will definitely be making it again! Recipe below, let me know your thoughts!

For a full video check out my Instagram page here.

Print Recipe

Milk Tart Flavoured Creme Brulee

Silky, smooth Creme Brulee with a uniquely South African twist
Prep Time10 mins
Cook Time13 mins
Total Time28 mins
Course: Dessert
Keyword: creme brulee, milk tart, milk tart creme brulee
Servings: 6 people

Equipment

  • Instant Pot
  • Pressure Cooker

Ingredients

  • 500 ml Heavy Cream
  • 1 tsp Vanilla Extract
  • 6 large Egg yolks
  • 2 sticks Cinnamon
  • 1/4 tsp Nutmeg
  • Pinch Salt
  • 6 Tbsp Castor Sugar
  • Extra Castor Sugar for topping

Instructions

  • Using an electric beater, whisk up the egg yolks and castor sugar.
  • Bring the heavy cream, vanilla extract, cinnamon sticks and nutmeg up to a warm heat in a pot (DO NOT BOIL).
  • Temper the egg yolks and sugar by pouring a small amount of the warm cream mixture into the large mixing bowl. Mix well. Then, pour and the remaining cream mixture into the eggs.
  • Pour the cream mixture into 6 ramekins until about 3/4 full. Remove any air bubbles on the surface with a spoon. Wrap the ramekins tightly with foil.
  • Add 1 cup of water and steamer rack in your Instant Pot. Place the wrapped ramekins on steamer rack (4 at the bottom with 2 stacked on top).
  • Pressure Cook at Low Pressure for 13 minutes, and 15 minutes Natural Release.Then, release remaining pressure. IF you choose to go for a thicker brulee then Pressure Cook on HIGH for 7 minutes, with a NP release of 5 minutes.
  • Unwrap and refrigerate your brulee for a minimum of 4 hours, preferably overnight.
  • Before serving, sprinkle the remaining castor sugar over the top and use your blow torch to achieve that beautiful hard, crackled caramel top!
Milk Tart Recipe

Milk Tart Recipe

Posted on by Rebecca

One thing South Africa certainly has down is some of the best “comfort” desserts. From Milk Tart to koeksisters and Malva Pudding we sure know how to make our tummies very very happy.

If a dessert has a National Day created for it, you know it has to be pretty exceptional. Yesterday, February 27th, was National Milk Tart Day in South Africa. Being a sucker for all things celebratory, of course I had to make one.

I have to admit I haven’t made a milk tart at home for probably close to 5 years, I haven’t needed to as there are so many good ones readily available. My Favorites are from Woolworths and “Upper Crust” bakery in Fordsburg.

When the craving does strike however, this recipe is pretty full proof. After so many years it still came out perfectly!

Ingredients:

For the base: 
500g (2 cups) of cake flour

65g butter

2 teaspoon baking powder

125ml sugar

1 egg

Pinch of salt

For the filling: 

4 cups of full cream milk

3 eggs

1 cup of Castor Sugar

Two Cinnamon sticks

2.5 tsps cornflour

2.5 tablespoons cake wheat flour

1 tsp vanilla essence

60g butter

 

 

METHOD

Base:
1) Cream the butter & sugar until pale, add egg and beat well.
2) Add all the ingredients until it comes together
3) Tip out into a well buttered tart pan and press into the pan to form a base. Bake at 180 degrees Celsius until lightly golden brown.

Filling:
1) Boil milk together with a few cinnamon sticks.
2) Beat eggs well, add sugar, corn flour, cake flour, salt & add to milk mixture.
3) Mix together and bring to a gentle boil until mixture thickens.
4) Add the butter & vanilla essence to the mixture. Pour onto base & dust with cinnamon powder.
5) Place in the fridge to set

Once it has set grab a cup of tea and enjoy this yummiest piece of heaven on a plate! Everyone always has different variations of Milk Tart, how do you make yours?