South- African Melktert

READY IN: 45mins
Recipe by leeannvd

A traditional South African dessert

Top Review by Elmotoo

This did NOT go well. The directions don't mention lining the plate with the crust. ;) The filling didn't fit in the pie plate. It wasn't set after an additional 30 minutes of baking. I pulled it anyway, let it cool & served up soft custard. The crust had absorbed the liquid & got thick & mushy. BUT THE FILLING WAS DELICIOUS! I would recommend cut back the milk to 3c, increase the eggs by 1. You could probably use less sugar. We all happily ate the filling, lol. Made for My 3 Chefs & African Tag 10/2013. Keep on keeping on, Chef. I hope *someone* tries this with better results. xo Bethie

Ingredients Nutrition


  1. Preheat the oven to 375 degrees F (190 degrees C). Coat a 9 inch deep dish pie plate with vegetable oil cooking spray.
  2. In a large bowl, mix together the butter and sugar until smooth. Add the egg yolks and beat until light and fluffy. Sift in the cake flour, baking powder and salt, and stir until well blended. Mix in the vanilla and milk. In a separate bowl, whip the egg whites to stiff peaks using an electric mixer. Fold into the batter. Pour into the prepared pie plate, and sprinkle cinnamon sugar over the top.
  3. Bake for 25 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C). Continue to bake for 25 to 30 minutes, or until the center is set when you gently jiggle the pie. Serve hot or cold.

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