LK’s Products You’ll Need
Ingredients
For the Pastry
- 125g All-purpose flour
- 50g Unsalted butter, sliced in small cubes
- 50g Icing sugar
- Salt, a pinch
- 1 Large egg
For the Filling
- 220ml Milk
- 1 Cinnamon stick
- 2 x Cardamom pods
- 20ml All-purpose flour
- 20ml Cornflour
- Salt, a pinch
- 60g White sugar
- 2 Large eggs, separated from egg yolks
Directions
For the Sweet Pastry
- On a clean working surface, sift the flour, make a well in the center and add the cubed butter. Combine and rub it in with your fingers to make a crumbly
- Add the egg and gently knead until the pastry is formed.
- Rest the pastry, for a couple of hours, in a small bowl in the fridge covered with cling wrap.
While the pastry is setting in the fridge, you can start and pre-heat the braai
For the Filling
- In LK’s Sauce Pot, bring 200ml milk, cardamoms, and the cinnamon stick to boil.
- In a separate bowl, mix the flour, salt, and half of the sugar together and stir in the balance of the milk into a smooth paste.
- Remove the milk from the heat and add to the paste while continuously stirring.
- Return the pot to the heat and cook until thick while continually stirring.
- Remove from the heat once again and add the 2x egg yolks, stir and mix well together.
- Whisk the egg whites until frothy and beat in the rest of the sugar. Add into the custard mixture and combine well.
- Remove the pastry from the fridge and roll to about 22cm- not more than 2mm thick. Roll the pastry onto your rolling pin and transfer to your greased baking dish.
- Gently pour in the custard mixture and leave to bake for 20 minutes.
- Use your LK’s Braai Mitten to remove the baking dish from the braai and place it onto a rack to cool. Serve and enjoy!
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