Culinary Hotline - Milk Desserts
It’s dessert o’clock!
All recipes by Mynhardt Joubert
Ingredients:
- 12 fresh hot cross buns
- Enough butter
- 500 ml of cream
- 250 ml of milk
- 5 bags of rooibostea
- Vanilla extract or essence
- 3 x 80 g slabs of white chocolate
- 5 egg yolks
- 2 whole eggs
- 80 g of castor sugar
How To Make White chocolate hot cross bun bread and butter pudding
- Slice and butter the hot cross buns and cut through lengthways and arrange in a buttered baking tray
- Gently warm the milk and cream and add the vanilla.
- Add the chocolate and stir until melted remove from heat and let it cool.
- Whisk the eggs and sugar until frothy and slowly stir in the cream mixture.
- Pour over the hot cross buns and bake until set for about 30 to 35 min.
Chef’s Tip: Serve this dish with homemade ice cream and custard and flavour with a shot of brandy for extra decadence.
Ingredients:
- 1 tin of condensed milk
- 2 condensed milk tins filled with water
- 6 bags of rooibostea
- 3 heaped tablespoons of cornflour (Maizena)
- 2 eggs separated • 1 teaspoon vanilla essence
- 1/2 teaspoon of salt
- 1 large heaped spoon of butter
How To Make Rooibos tea milk tart
- In a medium saucepan bring the water and tea bags to the boil – make sure the tea is nice and strong – remove the bags and add the condensed milk while stirring really well at it has the potential to stick and burn easily.
- Mix the cornflour and egg yolks and stir into the condensed milk mixture while cooking – cook until thick.
- Remove from the heat and stir in butter and vanilla.
Whip the egg whites and fold them gently into the mixture. - Pour over your favourite biscuit base and let it set in the fridge for an hour.
Ingredients:
- 2 cinnamon sticks, broken into pieces
- 2 teaspoons whole black peppercorns
- 10 whole cloves
- 6 green cardamom pods, cracked
- 4 cups water
- 1 piece fresh ginger, thinly sliced
- 6 rooibos tea bags
- 1/2 cup brown sugar
- 3 cups cold full cream milk, coconut milk, or other non-dairy milk
- 80 g of melted white chocolate
- Coconut marshmallows
- Sprinkles
How To Make Homemade Chai latte with white chocolate and coconut marshmallows
- Toast the spices.Place the cinnamon, peppercorns, cloves, and cardamom in a small saucepan over medium heat and toast, shaking the pan occasionally, until fragrant, 3 to 4 minutes.
- Brew the tea. Add the water and ginger and bring to a simmer. Simmer for 5 minutes.
- Steep the tea. Remove from the heat and add the rooibos tea or tea bags.
- Cover and steep for 10 minutes.
- Sweeten the tea. While the tea is still warm, add the brown sugar and stir until combined or dissolved.
- Strain the tea. Strain the tea through a fine-mesh strainer into a pitcher or teapot. Discard the spices and tea leaves. Store in the refrigerator for future use, or keep it warm while you froth the milk.
- Froth the milk. For whole milk, froth the milk by shaking it in a jar or by whisking it vigorously over medium-high heat.
- For non-dairy milks, use an immersion blender to froth before heating.
Heat the milk. - Heat the frothed milk in a small saucepan over low heat until warm.
- Serve. Pour 3/4 cup of the warm tea base into each mug. Add 1/2 cup of warmed milk and stir to combine.
- Top with a heaping spoonful of milk froth.
Chef’s Tip: The tea base can be made up to 5 days in advance and stored in an airtight container in the refrigerator. Gently reheat before frothing the milk.