Suid Afrikaanse Melktert

Serves: 16

INGREDIENTS:

Crust:

½ cup butter

½ cup sugar

1 egg

2 cups flour

2 teaspoon baking powder

⅛ teaspoon salt

Filling:

4 cups half & half

1 tablespoon butter

2 cinnamon sticks

2 vanilla beans

2 ½ tablespoons flour

2 ½ tablespoons cornstarch

1 cup sugar

2 eggs

1 teaspoon vanilla extract

Topping:

1 teaspoon cinnamon

DIRECTIONS:

Cream together softened butter and sugar. 

Add egg and incorporate into butter and sugar. 

Sift flour, baking powder and salt. 

Incorporate into butter, sugar and egg mixture.  It should look like bread crumbs. 

Divide evenly and press into 2 pie tins. 

Bake at 350°F for 10 minutes.

Using a sharp paring knife, split vanilla beans in half lengthwise.  Scrape seeds out and reserve.  In a non-stick saucepan, add half & half, butter, cinnamon sticks, and split vanilla beans with the scraped seeds. Slowly bring the mixture to a boil. 

Do not let burn or scorch. Mix flour, cornstarch, sugar, eggs, and vanilla extract to a smooth paste. 

When milk boils, remove cinnamon sticks and vanilla beans.  Remove from heat and slowly whisk in paste mixture.  Return to heat and stir constantly until thick and bubbly, about 2-3 minutes.

Pour into baked shells. 

Bake at 325°F for 10 minutes.

Sprinkle tops with cinnamon.  

Let cool until room temperature, then refrigerate.  Serve cold with a hot cup of rooibos tea.