Melktert

Method 7 steps

1. 1

   Rub the flour with the cold butter, a spoon of sugar and an egg into a dough and chill it half an hour.

2. 2

   Line a tin with the pastry and blind-bake it at 180 °C for fifteen minutes, to a pale gold.

3. 3

   Heat the milk with the cinnamon stick until hot and leave it to infuse ten minutes.

4. 4

   Whisk the remaining eggs with the sugar, flour, cornflour, vanilla and salt until smooth.

5. 5

   Pour in the hot milk in a thin stream, whisking constantly, and return it to the heat.

6. 6

   Cook over medium heat for eight minutes, until the filling thickens to the body of double cream.

7. 7

   Pour the filling into the base, chill it three hours and dust it with ground cinnamon before serving.