Melkkos Brulee

The story


1 liter Milk
250 grams Flour
70 grams Butter , cold and grated
65 grams Granulated White Sugar
1 Cinnamon Scroll
4 Cardamom Pods
2 Star Anise
1 Vanilla Pod, Split in half and seeds scraped out
A twirl of dried naartjie or orange peel ( mandarin or clementine will do)
1/2 teaspoon Salt
Finely ground Cinnamon, For serving
Palm sugar, For serving

melk kos milk


1. In a large saucepan over medium heat, heat the milk with the spices, peel and sugar just until it starts to boil. When the milk starts to boil, remove from heat and allow the  spices to infuse for about 20 to 25 minutes.

2. Wlist the spices are infusing into the milk, sift the flour and salt into a large mixing bowl. Add the cold, grated butter. Rub the butter into the flour using your fingertips. Mix until all the flour sticks to the butter and the mixture has the texture of small bread crumbs.

3. Strain the milk mixture to remove all spices and peel, then reheat the strained milk over a gentle heat. When the milk is warm (but not boiling) add a small amount of flour and butter by hand. Whisk or stir gently to ensure that lumps do not form.

4. Keep whisking or stirring, and add some more flour. Whisk or stir some more, whilst adding more flour. Repeat until all the flour is added and the mixture thickens. Allow the mixture to come to a very gentle simmer and continue to stir or whisk.

5.The melkkos will be ready after about 10 to 15 minutes of gentle cooking and stirring. Spoon the melkkos into individual bowls or ramekins and cover with ground cinnamon and palm sugar. Melt the palm sugar with a blow torch and serve while still hot.


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