Total Time
55mins
Prep 10 mins
Cook 45 mins

This is a firm family favourite. My mother use to make this with surplus milk (even if the milk was a little sour). It gets more firm the cooler it gets - so give it a chance to set once cooked. I don't think that it needs custard or cream or ice cream with it...besides you won't just want 1 helping!!!

Ingredients Nutrition

Directions

  1. Melt the butter, add the egg yolks and sugar.
  2. Beat with a fork.
  3. Add the dry ingredients and milk to the egg mixture.
  4. Stifly beat the egg whites, fold into the mix and blend well.
  5. Pour into an oven dish about 35x20cm- the mixture should be about 3cm deep.
  6. Bake at 160C for 45-60mins.
  7. It is lovely with cinnamon sprinkled on top before cooking.

Reviews

(4)
Most Helpful

A really useful stand-by recipe! Hint: for a soft creamy texture, and to ensure the base doesn't brown too much, stand in a pan of water and keep it topped up during the hour of baking.

Januariesfontein September 29, 2016

I'm so glad I found this! Over the summer, I visited Hong Kong and they had a Pie and Tart specialty shop with milk tarts and I have been hunting for a low calorie recipe! THANK YOU!

Sgtpepper March 23, 2008

Adults enjoyed this while kids were so/so on it. Will make again because I like it!!

Ty's Kitchen June 27, 2006

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a