This is the traditional Duch way and it worth making it the "old fashioned" way if you have the time.
Ingredients
Pastry
62.5ml margarine (1/4 cup)
62.5mll sugar (1/4/ cup)
250ml Self raising Flour (1 cup)
Pinch salt
25ml iced water (2 T)
Filling
500ml milk (2 cups)
1 stick cinnamon
25ml butter (2 T)
50ml sugar (4T)
2 Eggs
50 ml Cake Flour (4T)
Instructions on how to make it
Pastry:
- Cream the margarine and the sugar together.
- Work in the flour and salt.
- Add the water and work to a soft dough.
- Wrap up and chill until required.
Filling:
- Scald the milk in a double boiler with the cinnamon stick.
- Combine the sugar and flour and stir in the hot milk slowly.
- Return to the heat and cook for 15 minutes with the lid of.
- Remove from heat and stir in the butter.
- When cool, add the eggs, one at a time, beating well after each addition.
- Line a 22cm tart plate with the pastry and pour the filling mixture in.
- Bake at 200 deg C (400 deg F) for 20 minutes.
- Before serving sprinkle the top with powdered cinnamon and castor sugar
