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Lancewood Milk Tart Jaffles with Cinnamon Butter
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Lancewood 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 6.

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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