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Milk Tart Shooters
A delightful and easy-to-make South African classic, melktert, reimagined as miniature treats served in shot glasses. Perfect for parties and a delightful sweet ending.
đ§ Ingredienser
- 500ml Whole Milk(Full-fat milk will yield a richer custard.)
- 100g Granulated Sugar(Adjust to your preferred sweetness level.)
- 2 Large Eggs(Ensure eggs are at room temperature for easier tempering.)
- 30g All-Purpose Flour(Sifted to prevent lumps.)
- for dusting Ground Cinnamon(High-quality ground cinnamon for best flavor.)
đšâđł Instruktioner
- 1
Prepare the custard base: In a medium saucepan, whisk together the sifted flour and sugar until well combined. Gradually whisk in about 100ml of the milk to form a smooth paste, ensuring there are no lumps. Then, whisk in the remaining milk.
â±ïž 5 minutes - 2
Cook the base: Place the saucepan over medium heat. Stir constantly with a whisk or wooden spoon, scraping the bottom and sides to prevent scorching. Bring the mixture to a gentle simmer. Continue to cook, stirring, for about 5-7 minutes, or until the mixture has thickened slightly and coats the back of a spoon. Remove from heat.
â±ïž 7 minutes - 3
Temper the eggs: In a separate small bowl, lightly whisk the eggs. While whisking the eggs continuously, slowly ladle about half a cup of the hot milk mixture into the eggs. This process, called tempering, gently raises the temperature of the eggs without cooking them into scrambled eggs. Once combined, pour the tempered egg mixture back into the saucepan with the remaining milk mixture.
â±ïž 5 minutes - 4
Finish cooking the custard: Return the saucepan to medium-low heat. Cook, stirring constantly, for another 5-7 minutes, or until the custard has thickened considerably to a pudding-like consistency. It should be thick enough to hold its shape briefly on a spoon. Be careful not to boil the custard at this stage, as it can curdle.
â±ïž 7 minutes - 5
Assemble the shooters: Carefully pour the warm custard into 12 shot glasses, filling each about three-quarters full. Allow the custard to cool slightly at room temperature for about 15-20 minutes.
â±ïž 5 minutes - 6
Chill: Once slightly cooled, cover the shot glasses with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 1.5 to 2 hours, or until the custard is completely set and chilled.
â±ïž 1 hour 45 minutes (minimum) - 7
Serve: Just before serving, generously dust the top of each milk tart shooter with ground cinnamon.
â±ïž 1 minute
đĄ Proffstips
- âThese are perfect for a party as they can be made ahead of time.
- âThe absence of a crust makes these lighter and quicker to assemble.
- âAn elegant yet simple dessert that's always a crowd-pleaser.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- For added texture, press a thin layer of crushed digestive biscuits or tennis biscuits into the bottom of each shot glass before adding the custard.
- Increase the cinnamon in the custard itself for a more intense flavor, or add a pinch of nutmeg.
- Garnish with a small piece of cinnamon stick or a candied lemon peel.