Milk Tarts in Glass Ramekins

Last week we started our Sarah Graham Food Safari adventure, first with an interview with Sarah to find out all about her show and culinary preferences, and then a delicious roast pork recipe. This week we’re continuing our Food Safari recipe adventure with these gorgeous cinnamon milk tarts. Enjoy!

Cinnamon Milk Tarts

(served in glasses)

  • Serves: 4-6
  • Preparation time: 20 minutes
  • Cooling time: 30 minutes

Ingredients:

For the Pastry Crusts:

  • 12 ginger biscuits (or digestive biscuits)

For the Filling:

  • 800 ml full-cream milk
  • 1 cinnamon stick or 1 level tsp ground cinnamon
  • 1 vanilla pod, split lengthways
  • 3 ‘bruised’ cardamom pods (gently squash them; they are optional)
  • 1 vanilla pod, split lengthways
  • 2 eggs
  • 1/3 cup sugar
  • 1/4 cup cornflour
  • 1/4 cup sifted flour
  • A pinch of salt
  • 1 tsp ground cinnamon and 1/2 tsp ground nutmeg for sprinkling over

Recipe:

  • To make the pudding bases, crush the biscuits in a Ziploc bag or clean dish towel using a rolling pin.
  • Divide the biscuit crumbs between your pudding glasses (something similar to martini glasses usually works well) or ramekins.
  • To make the filling, heat the milk in a saucepan, along with the cinnamon, cardamom pods, and vanilla, until it just starts to boil, then remove from the heat.
  • In a heat-proof bowl, beat the eggs well, and add the sugar, cornflour, flour and salt. Mix well until combined and smooth.
  • Remove the cinnamon stick, cardamom and vanilla pods from the milk and slowly add it to the egg mix, whisking as you do.
  • Return everything to the pan to a low heat and stir until the mixture reaches a thick custard-like consistency. This only takes a couple of minutes, so keep your eye on it; you don’t want the mixture to burn.
  • Remove from the heat and pour the mixture into your glasses/ramekins. Leave to set at room temperature or, if you need to speed things up, in the fridge.
  • Sprinkle with cinnamon and a light dusting of nutmeg just before serving.

Pretty simple, huh? And absolutely amazing! For more about Sarah Graham and her Food Safari show, visit her website here.