Used in 63 recipes at an average of 2.012%.
This recipe was inspired by a beverage served at one of my local restaurants. Once I had my first sip I knew I HAD to recreate this!
If you are unfamiliar with Milk Tart (or Melktert in Afrikaans), it is described as a South African dessert which has a sweet pastry crust and a creamy custard filling made from eggs, flour, milk and sugar. Cinnamon is generally sprinkled on top.
In this recipe I am trying to recreate a Milk Tart blended with thick vanilla ice cream.
The Milk Tart:
TPA Acetyl Pyrazine, CAP New York Cheesecake, TPA Cheesecake (graham Crust) and FA Cookie combine to form a delicious crust.
The CAP Butter Cream, FW Cake Batter Dip and CAP Vanilla Custard form the essence of the "eggy", deliciously creamy custard filling that all South Africans know and love.
CAP Cinnamon Danish Swirl and FA Meringue gave me exactly the right amount of cinnamon sugar-sprinkled touch to finish off the Milk Tart.
TFA Bavarian Cream, FW Milk and FA Fresh Cream plays delightfully with elements of the filling to create the milkshake aspect of the recipe.
TFA Smooth is used here to emulate that thick, satisfying mouthfeel and to help blend all the flavours (all the flavors, lol, I know!) together.
This took me a few iterations to perfect and I would like to share the joy this recipe brought me with you all.
It is fairly decent right off the bat but really comes into it's own after a good 2 week steep.
Please give it a mix, comment or rate.
Typical Puerto Rican Icee guys with a simple variation that is pretty common in the island. Creamy & sour passion icee rounded with tones of vanilla ice cream and top off with just a hint of cinnamon. Koolada can be added to your taste. This is my first shot at this recipe. I will update you guys as I see any progress. Any feedbacks are more than welcome guys...
Mix: 80 VG/ 20 PG
Steep: 5 Days