I've mentioned before that one of the things we are doing while we are back is hosting Night in Africa dinners. While it's been a lot of work, we've really enjoyed the encouragement and fellowship that these dinners have offered.
One of the menu items I have prepared is a Milk Tart from South Africa. I've promised several people who've been to the dinners that I would post the recipe, so here it is along with some tips and photos below. Let me know if you decide to give it a try!
If you missed my radio interview yesterday and are interested in listening to it, you can find it here at InFaithNetwork.com. I had a great time chatting with the wonderful hosts as well as fellow author Bo Caldwell.
P.S. Don't forget to leave a comment on my Bonus Giveaway for a chance to win a copy of Blood Ransom by tomorrow night. You can also watch for upcoming chances to win a copy of Blood Covenant plus I'll be posting its video trailer coming soon! (It's now up on my website if you want to take a sneak peek!)
South African Milk Tart
4 C whole milk
1 tablespoon butter
1 cup sugar
3 tablespoons cornstarch
3 tablespoons flour
2 t vanilla
One, ready-made graham cracker pie crust
Cream the sugar, eggs, cornstarch, flour and vanilla in a bowl. Set aside.
Bring the whole milk and butter to the boil in a heavy sauce pan. Stir constantly.
Add some of the hot milk to the creamed mixture, then pour it back into the pot and heat gently until it thickens, but do not let it boil and stir constantly.
Take the pan off the burner and let it cool a few minutes before pouring the filling into a ready-made graham cracker pie crust and cool.
Refrigerate and sprinkle with cinnamon until time to serve and enjoy!