Milk Tart Jaffles with Cinnamon Butter
Ingredients:
Milk tart filling:
230 g LANCEWOOD® Medium Fat Plain Cream Cheese
80 ml cream
60 ml castor sugar
1 extra large egg(s)
5 ml vanilla essence
30 ml corn flour mixed with 30 ml cold water
Cinnamon butter:
80 ml butter, soft
60 ml sugar
2.5 ml cinnamon
To assemble:
12 slices white bread
60 ml cinnamon sugar
Method
Milk tart filling:- Heat the cream cheese and cream together over low heat until melted and smooth. Remove from heat.
- Beat the castor sugar, egg and vanilla essence together. Add to the cream cheese mixture.
- Add the corn flour and return to the stove. Stir continuously until thick. Remove from the heat.
Cinnamon butter:
Whip the butter, sugar and cinnamon together until creamy.
To assemble:- Roughly divide the milk tart filling into
- Place 6 slices of bread on a breadboard. Butter the bread on the one side.
- Place the buttered side into the jaffle pan. Spoon the milk tart filling inside.
- Close with the unbuttered slice of bread and spread with cinnamon butter.
- Close the jaffle pan and fasten the clamp. Trim any edges sticking out.
- Place on a gas hob, stove top, braai or open coals and toast on each side until golden. Repeat until all six jaffles are done.
- Enjoy warm.
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