Crustless Milk Tart {Recipe}

When I was a kid Mom used to buy full cream, lightly pasteurised milk from a local diary farm - like 15 litres of milk in a gigantic yellow bucket once a week!  [One time, when the bucket lid wasn't properly closed, milk spilt all over our car boot - yucky sour milk stank out the car for WEEKS!]  It had lovely cream on the top which my dad skimmed off and turned into butter - he had one of those fancy pants butter churners.

Sometimes, when there was milk left over at the end of the week Mom would make some delicious milk tart.  This is the same recipe that I have been eating since forever...    

The more traditional milk tart has a pastry crust.  This recipe is just so perfect, that I have never been bothered to figure out a crusty version.

4 cups milk

2 tbsp margarine or butter

1 cup flour

pinch of salt

1 1/2 tsp baking powder

3 eggs, separated

1 cup sugar

1 tsp vanilla essence

cinnamon to sprinkle over

* Melt the butter, then beat in the egg yolks and sugar.

* Add the dry ingredients, milk and vanilla to the egg mixture.

* Stiffly beat the egg whites, then fold into the mixture blending well.

* Pour into a 35x20cm (can do a bit bigger too) dish.

* Sprinkle cinnamon over (I use LOTS)

* Bake at 160 deg C for around 45-60 mins.

You may need to bake the tart for longer.  Mine is often in for longer than an hour.  Keep baking until the milk tart is no longer wobbly.  I usually wait for the surface to crack up a bit - it is normally ready to eat at this point.  Also - it gets firmer the cooler it gets.  Ours is usually half eaten by the time it is cooled.  It is just too yummy to wait until is is cool!!  It will keep in the fridge for a few days - and is just as delicious cold.

Yum!  Yum, Yum, Yum, Yum, YUM!

I'd love to hear what you think about this recipe - so please give it a go and let me know if you enjoyed it or not.