South African Melktert is a great way of using up some whole milk you have in the fridge that’s getting close to its expiration date. Last night in fact, we had a whole carton of some nice 100% grass fed organic milk that was going to expire, it was unopened. Needless to say, when the babe went to sleep, mom and pops went to the kitchen and used up that whole carton making flan and some Japanese milk bread rolls. Although these 2 recipes used milk, it wasn’t nearly enough to finish our carton. However, these South African melkterts did the trick! 4 cups of milk yall :), and it’s ABSOLUTELY DELICIOUS!
What is Melktert and how do we know about this?
Welps, my husband worked for a software company which was owned by a South African group of folks. During one of their potlucks, he had some of this amazing flan like dessert and couldn’t stop talking about it. This is a big thing since he isn’t one for sweets or dessert. It’s custardy, light, fluffy, and almost like a flan but with sifted cake flour in it. Super simple to make ,and a super handy recipe to have for a cold or hot dessert.
Ingredients:
- 3 eggs (with yolks and whites separated)
- 3 tbs melted butter
- 1/2 or 1 cup of sugar (monkfruit sweetener can be a substitute, and you can definitely reduce the sugar to however much you like without affecting the stability of the dessert just in case you have a baby around the house like we do)
- 1 teaspoon baking powder
- 1 cup sifted cake flour
- 1 tbs vanilla
- 1/4 tsp salt
- 4 cups milk
- Cinnamon sugar or just cinnamon
Instructions:
- Beat the egg yolks with the sugar until homogenized and then add your melted butter. Whip this until its fluffy-ish.
- Add your vanilla, salt, baking powder, and sifted cake flour. Incorporate this very well into your batter.
- Add your milk cup by cup and mixing well.
- Whip your egg whites until stiff peaks form and fold it into your batter.
- Pour your batter in a lightly greased 8 or 9 inch pan or casserole
- Sprinkle with cinnamon sugar or just cinnamon.
- Bake at 350 for 30 mins and then 325 for another 20-30 minutes (whenever your melktert is set in the center)
This recipe is extremely forgiving. Trust us, if not, read ahead…
Truth:
Last night, someone, I won’t name who O.o, read the ingredients while adding the ingredients to the bowl. It had been awhile since said someone baked (highschool said someone…) but as you know, reading instructions are just as important as reading the ingredients..haha 🙂 not all is lost.
Everything was added to a bowl… definitely did not mix or homogenized. What then happened was some explicit words were said by the other person and recipe B started.
RECIPE B:
- Mix everything together, cuss a little, filter out the mixture and start praying
- Get another 3 egg yolks and mix with 2 tbs sugar and beat vigorously until you find your inner peace
- Beat the 3 egg whites until you feel you’ve reached upright savasana
- Fold egg whites into mixture
- Bake as instructed above but expect a little bit more time for the jigglin to set
- Marvel at how delicious it is anyways and apologize to the kitchen for saying bad words in it
🙂 Picture of Recipe B, still delicious but husband says Recipe A is even better. Stay tuned to the next time we need to use up milk!
