Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup cornstarch
- 4 egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Special equipment needed:
- 9-inch pie dish
- Medium saucepan
- Whisk
- Mixing bowl
- Measuring cups and spoons
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Bake the pre-made pie crust according to the package instructions and let it cool.
3. In a medium saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves.
4. Increase the heat to high and let the mixture boil without stirring until it turns a deep amber color, about 6-8 minutes.
5. Remove the pan from the heat and add the butter, whisking until it melts.
6. Add the heavy cream and whisk until combined.
7. In a mixing bowl, whisk together the milk, cornstarch, egg yolks, vanilla extract, and salt until smooth.
8. Slowly pour the caramel mixture into the mixing bowl, whisking constantly until fully combined.
9. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil, about 5-7 minutes.
10. Pour the mixture into the cooled pie crust and smooth the top with a spatula.
11. Bake for 25-30 minutes or until the filling is set.
12. Let the pie cool to room temperature before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe makes 8 servings.
Nutritional information:
Calories per serving: 400
Fat: 22g
Carbohydrates: 47g
Protein: 4g
Sodium: 120mg
Sugar: 34g
Substitutions for ingredients:
- You can use a homemade pie crust instead of a pre-made one.
- You can use salted butter instead of unsalted butter, but reduce the amount of salt added to the filling.
- You can use half-and-half or cream instead of whole milk.
Variations:
- Add a sprinkle of sea salt on top of the pie for a salted caramel flavor.
- Add a layer of sliced bananas or strawberries on top of the filling before baking.
- Top the pie with whipped cream or caramel sauce before serving.
Tips and tricks:
- Be careful when making the caramel as it can burn quickly.
- Whisk the filling constantly while cooking to prevent lumps.
- Let the pie cool completely before slicing to ensure the filling sets properly.
Storage instructions:
Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Serve the pie on a decorative plate or cake stand.
Garnishes:
Top the pie with whipped cream, caramel sauce, or fresh fruit.
Pairings:
Serve the pie with a cup of coffee or tea.
Suggested side dishes:
This pie can be served as a dessert on its own.
Troubleshooting advice:
- If the caramel mixture separates, whisk it vigorously until it comes back together.
- If the filling is too runny, cook it for a few more minutes until it thickens.
- If the pie crust is overbrowning, cover the edges with foil.
Food safety advice:
Make sure to cook the filling to a temperature of 160°F to ensure it is safe to eat.
Food history:
Melktert is a traditional South African dessert that translates to "milk tart" in English. It is a custard-like pie made with milk, sugar, and eggs.
Flavor profiles:
This Caramel Melktert has a rich and creamy caramel flavor with a buttery crust.
Serving suggestions:
Serve this pie as a dessert after a South African-inspired meal.
Related Categories
Cooking Method: N/A
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Region: South African
Taste: Sweet, Creamy, Caramelized, Rich, Decadent