MILKTART WITHOUT CRUST
Spray 6 tart pans with spray and cook
8 XL eggs
2 TBSP vanilla extract
2 ¾ cups white sugar
1 ¾ cups cornflour
4 cups of thick cream
8 ½ cups full cream milk
1 cinnamon stick
Combine eggs, vanilla, sugar, cornflour together and mix well. Set aside while you bring your cream, milk and cinnamon stick to a boil. Remove the milk mixture from the heat. Remove the cinnamon stick. Add 1 cup of hot milk at a time to the egg mixture continually beating, repeat this 4 times. Pour into the rest of the milk still mixing well. Return to the stove over medium to low heat and keep stirring. The stirring is important so that you don’t have lumps forming at the bottom of the pot of milk mixture. Cook until very thick. When you lift your whisk the custard will drop in thick streams and keep its shape on top of the custard.
Divide between your tart pans evenly. Let cool completely. Preheat your oven to 180 degrees Celsius and bake each tart for 35 minutes. When it comes out of the oven sprinkle cinnamon over the top. Leave on a cooling rack to return to room temperature. Place in the fridge and let set for a couple of hours before cutting.
source and photo: Lacy Grey
