Reviewed: Jun. 20, 2009

Very good. I made this as a dessert accompaniment to the Moroccan Tagine recipe on this site, and it was a nice balance to the spiciness of the Tagine.

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Reviewer:

KIMALA

Cooking Level: Expert

Home Town: Skokie, Illinois, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: May 8, 2009

I have not made this- very silly question: As it is, does that mean it inlcudes the crust or-

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Reviewer:

Corne'

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Reviewed: Oct. 5, 2008

I prepared this for an International Dinner held by my church. It was a sensation!

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Sherry White

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Reviewed: Mar. 25, 2008

LEKKER JONG!!!!!This is the real deal!!!!! This comes from a full blooded South African

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Mariekie

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Reviewed: May 11, 2007

Very good! It is hard the first time you make it as you will be confused about mixing the milk with the dough, and it will have lumps that sink to the bottom no matter how long you beat it. the lumps form the bottom crust and the whipped egg whites form the top crust. This reminds me of a recipe called "Impossible Pie". Very tasty and a great way to use up milk. (got 3 milk cows)

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Denise T.

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Reviewed: Mar. 5, 2007

Pre-bake the crust for about 10-12 minutes. Try to make the filling as follows: 1. Bring half the milk and butter to the boil 2. Cream the sugar, egg yolks maizena (half flour & half maizena), salt and vanilla with the rest of the milk. Ommit the baking powder. 3 Add some of the hot milk to the creamed mixture, then put it back into the pot and heat gently until it thickens 4. Do NOT boil 5. Fold in the egg whites and pour the filling into the pie crust. Sprinkle the cinnamon sugar on top and.... 6. Bake for 20-25 minutes in a 180C oven. It is much easier to make it this way.

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Trix from Hermanus

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Reviewed: Aug. 23, 2006

One can also substitute the flour for cornflour (Maizena) - I make the batter first : ie: beat the flour, sugar, eggs - I do not whisk the egg whites - no need - The milk needs to be warmed prior to the batter being mixed in - this mixture needs to be "tendered" on a steady even heat - lastly adding the butter (not melted before) and vanilla essence! The pastry needs to be baked prior to adding the tart mixture. !! Sprinkle nutmegg on warm filling - let stand at room temperature before chilling prior to serving with a "dollop" of fresh cream !!

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Reviewer:

Iluv2cook59

Home Town: Durban, Kwazulu-Natal, South Africa

Living In: Edmonton, Alberta, Canada

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Reviewed: Oct. 14, 2005

Wonderful. I received rave reviews when I made this for a few friends.

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Reviewer:

LEE

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Reviewed: Aug. 17, 2005

This tasted too much like flan to me. I don't like flan. I was looking to use up some milk that's why I used this recipe. I didn't have cake flour so I did use all purpose flour. I don't think it had much if any effect. Ingredients should be added in a different order too. Either that, or milk should be warmed before adding to mixture because I had problems with the butter (batter) clumping. In the end, if you like flan, you might like this.

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