Monster Milk Tart Milkshake – with Cinnamon Salted Caramel and Koeksister bites by Boksburg Campus
Vanilla Ice Cream
1 tin 385g of Condensed milk
1 teaspoon Vanilla essence or ½ a Vanilla bean
1. Whip the cream with the vanilla added, until it reaches soft peak.
2. Fold the cream into the condensed milk.
3. Transfer into a container with a tight fitting lid and freeze overnight.
Milk tart filling
250 ml Cream
1½ teaspoons Vanilla Essence
2 Egg yolks
1 Whole Egg
30g Corn Flour (Maizena)
1. Heat the cream and the vanilla together over medium heat, stirring often until it boils.
2. In the meantime whisk the egg, yolks, sugar and corn flour together until thick and creamy and pale.
3. While still whisking the egg mixture gradually add the hot cream.
4. Return the custard to the pot and put back onto the stove over a low heat. Stirring continuously until the custard thickens and just begins to bubble. Make sure to stir well into the corners.
5. Cook the custard for a little bit (up to a minute) to make sure the corn flour taste is gone.
6. Remove from the heat and continue stirring vigorously for another few minutes until it has cool slightly. Transfer to a heat proof bowl and place a sheet of cling wrap directly onto the surface of the custard to prevent a skin from forming.
7. Allow to cool completely before using. Store in the fridge.
Cinnamon Salted Caramel
125g Castor sugar
Pinch of cream of tartar
1 tsp Cinnamon
1. Large pinch of sea salt
2. Place the water, the sugar and the cream of tartar in a frying pan.
3. Over a low heat dissolve the sugar and bring to the boil. Swirling the pan regularly
4. Boil until the mixture turns to caramel colour.
5. Pour the cream into the caramel carefully and stand back until it the bubbling slows.
6. Mix the cream through the caramel and then stir in the cinnamon and salt.
Koeksister Crust bites
50 g Cold Butter
Pinch of salt
1. Sift the flour and salt together. Rub the butter into the flour using your fingertips until a crumb like texture is achieved. Add the water a little bit at a time until a soft but not wet dough is created.
2. Wrap in cling wrap and rest in the fridge for 30 minutes.
3. Roll out to about 8mm thick cut into blocks and bake at 180 until golden brown and crisp through approx. 10 – 15 minutes.
4. Remove from oven and drop into the cold koeksister syrup while still piping hot.
5. Leave to soak for a few minutes then take out of the syrup and place back onto the baking tray.
· 100g Castor Sugar
· 100g Water
· 2 Cinnamon sticks
· 1 Star anise
· 1 Clove
Put all ingredients in a sauce pan and bring to the boil. Boil gently for 10 minutes until thickened slightly.
Allow to cool then transfer to a wide bowl and chill in the freezer until needed.
1. Whip an extra 125ml of cream.
2. Drizzle the half the cool cinnamon caramel around the inside of the Mason jar or the glass.
3. Blend equal quantities of ice cream and milk tart filling together with half a cup of milk.
4. Add more of any of these items to taste.
5. Fill the jar with the milk shake mixture.
6. Pipe the cream on top.
7. Drizzle the rest of the caramel over.
8. Drop the sticky crust bits on top and garnish with spun sugar.