D E S S E R T S
SERVINGS 8
TIME 30MIN
METHOD STOVE
Its creamy texture and sweet flavour make it a favourite treat for special occasions and everyday indulgence.
method STEP 1
INGREDIENTS
Combine biscuits and butter, press firmly into flan dish and chill.
Digestive biscuits, crushed
200g
Butter, melted
120g
STEP 2 Pour condensed milk and 2 tins of water into saucepan. STEP 3 Mix cornflour with ½ tin water and add to saucepan.
Sweetened condensed milk
1 tin
Warm water
2.5 tins
Cornflour
75ml
Eggs, separated
2
STEP 4
Add 2 egg yolks, vanilla essence, salt and butter, stirring consistently over medium heat until thick. Whisk egg whites until peaks form and fold in. Pour into biscuit base, allow to cool and chill until set. Dust with cinnamon and serve.
Vanilla essence
5ml
Butter
25g
STEP 5
Pinch salt
STEP 6
Cinnamon powder to sprinkle
STEP 7
ABOUT THE COOK Wendy Baeta, a long-time resident of the Valley, is thrilled that her late mother-in-law’s recipe, Aunty B’s Milktart, has been selected for The Longbeach Mall Cookbook. Wendy shared that her mother-in-law would have been pleased but also a bit embarrassed by the honor. When asked what inspired her to enter the recipe, Wendy expressed her happiness at having her much-missed mother-in-law’s recipe chosen. As for herself, Wendy has been retired in the Valley for over 20 years after spending many years in Johannesburg. Originally from London, she proudly survived the Swingin’ Sixties! The Valley holds a special place in Wendy’s heart, and she is excited to share a beloved family recipe that has brought joy to many. Congratulations to Wendy Baeta for being a part of The Longbeach Mall Cookbook and for keeping her mother-in-law’s legacy alive through her delicious recipe.
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