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Makes one 9 inch pie
2 cups milk
1/3 cup sugar
2 pieces of stick cinnamon, each 3 inches long
¼ cup cornstarch
1/8 teaspoon salt
6 pieces of fresh tangerine or orange peel, each 1 by ½ inch, with bitter white pith removed
2 tablespoons unsalted butter, cut into ¼-inch bits
2 tablespoons apricot jam
1 whole vanilla bean 5 inches long,or substitute ½ teaspoon vanilla extract
2 eggs, lightly beaten
1 baked 9-inch short-crust pastry pie shell
3 tablespoons sugar combined with ¼ teaspoon ground cinnamon
½ cup heavy cream

Combine the milk, stick cinnamon, tangerine or orange peel, and vanilla bean (if you are using it rather than vanilla extract) in a. 2- to 3-quart enameled or stainless-steel saucepan. Stirring occasionally, cook over moderate heat until bubbles appear around the edge of the pan. Remove from the heat, cover tightly; and let the flavorings steep for about 20 minutes.

In a small bowl, stir the cream, sugar, cornstarch and salt to a smooth paste. Stirring constantly with a wooden spoon, pour the cream mixture into the milk and cook over low heat for about 2 minutes, until heavily thickened. Add the butter and the vanilla extract (if you are using it rather than a vanilla bean) and continue to stir until the butter melts. Remove the pan from the heat and set the mixture aside to cool to lukewarm, stirring occasionally to prevent a skin from forming on top. (To speed the cooling, you can place the pan in a larger pan of cold water.)

Meanwhile, preheat the oven to 350º. In a small pan, melt the apricot jam over low heat, stirring constantly. Then rub the jam through a fine sieve with the back of a spoon, and brush the jam evenly over the bottom of the baked pie shell.

Beat the eggs into the cooled milk, then strain the mixture through a fine sieve into the pie shell. Discard the cinnamon, fruit peel and vanilla bean. Sprinkle the top of the pie with the sugar-and-cinnamon mixture.

Bake the melktert in the middle of the oven for: 35 to 40 minutes, or until the filling is slightly puffed and brown and a knife inserted in the center comes out clean. The pie can be served while it is still warm or at room temperature.

Recipes	Melktert (Custard Pie) From South Africa Nationality Night
- Home page - - Meetings page - Linzer Hearts (from February meeting) Bobotie Boerewors Corn Bread Mealies & Tomatoes Green Bean Salad Gesmoorde Hoender Brandy Tart Melktert Soetkoekies Elephant Stew	Makes one 9 inch pie 2 cups milk 1/3 cup sugar 2 pieces of stick cinnamon, each 3 inches long ¼ cup cornstarch 1/8 teaspoon salt 6 pieces of fresh tangerine or orange peel, each 1 by ½ inch, with bitter white pith removed 2 tablespoons unsalted butter, cut into ¼-inch bits 2 tablespoons apricot jam 1 whole vanilla bean 5 inches long,or substitute ½ teaspoon vanilla extract 2 eggs, lightly beaten 1 baked 9-inch short-crust pastry pie shell 3 tablespoons sugar combined with ¼ teaspoon ground cinnamon ½ cup heavy cream Combine the milk, stick cinnamon, tangerine or orange peel, and vanilla bean (if you are using it rather than vanilla extract) in a. 2- to 3-quart enameled or stainless-steel saucepan. Stirring occasionally, cook over moderate heat until bubbles appear around the edge of the pan. Remove from the heat, cover tightly; and let the flavorings steep for about 20 minutes. In a small bowl, stir the cream, sugar, cornstarch and salt to a smooth paste. Stirring constantly with a wooden spoon, pour the cream mixture into the milk and cook over low heat for about 2 minutes, until heavily thickened. Add the butter and the vanilla extract (if you are using it rather than a vanilla bean) and continue to stir until the butter melts. Remove the pan from the heat and set the mixture aside to cool to lukewarm, stirring occasionally to prevent a skin from forming on top. (To speed the cooling, you can place the pan in a larger pan of cold water.) Meanwhile, preheat the oven to 350º. In a small pan, melt the apricot jam over low heat, stirring constantly. Then rub the jam through a fine sieve with the back of a spoon, and brush the jam evenly over the bottom of the baked pie shell. Beat the eggs into the cooled milk, then strain the mixture through a fine sieve into the pie shell. Discard the cinnamon, fruit peel and vanilla bean. Sprinkle the top of the pie with the sugar-and-cinnamon mixture. Bake the melktert in the middle of the oven for: 35 to 40 minutes, or until the filling is slightly puffed and brown and a knife inserted in the center comes out clean. The pie can be served while it is still warm or at room temperature.