Spiced Milk tart cups + cinnamon twirls
Prep time
Cook time
Total time
Serves: 4
  • Cinnamon twirls
  • 12 strips puff pastry, cut into 1cm x 8cm lengths
  • 1 egg, beaten
  • 2 tbsp sugar
  • ½ tsp cinnamon
  • Milk tart cups
  • 1 cup of full-cream milk
  • 2 tbsp sugar
  • 1 star anise
  • Large pinch of salt
  • 1 large egg, separated
  • 1 ½ tbsp maizena powder mixed with 1 tbsp of the allotted milk
  • ½ tbsp butter (do not use margarine)
  • Cinnamon sugar mixture (left over from the twirls)
  1. Cinnamon twirls - Brush the pastry strips with the egg wash.
  2. Mix the sugar and cinnamon together and sprinkle this over the pastry. Don’t use all the sugar as we are going to use it to top the custard as well.
  3. Twist each pastry strip into a straw-like twirl.
  4. Place on baking tray and bake for approximately 11-12 minutes – until cooked and golden brown.
  5. Milk tart cups - Mix the milk, sugar, star anise and salt in pot and bring to boil.
  6. In the meanwhile beat the egg yolks and then slowly add the Maizena. Mix well.
  7. Pour this mixture very slowly in the milk mix – I use a hand egg-beater to mix it in – to avoid lumps
  8. Cook for 5 minutes till cooked.
  9. Beat the egg whites until soft peaks start to form then slowly fold this into the custard.
  10. Always taste again for seasoning.
  11. Pour into cups, sprinkle with cinnamon sugar and serve with the cinnamon twirl on the side
Recipe by Anél Potgieter at https://anelpotgieter.com/?p=6590