Crustless milk tart


1 cup white sugar
3 tablespoons butter, melted (make sure it’s locally produced)
3 egg yolks
1 cup cake flour
1 teaspoon baking powder
¼ teaspoon salt
4 cups milk (make sure it’s locally produced)
1 teaspoon vanilla extract
3 egg white
1 tablespoon cinnamon sugar



  1. Preheat the oven to 190°C. Coat a 9-inch deep-dish pie plate with cooking spray.
  2. In a large bowl, beat the butter and sugar together until smooth. Add in egg yolks and beat until light and fluffy.
  3. Sift in the cake flour, baking powder and salt, and stir until well-blended. Add in the milk and vanilla and mix until combined.
  4. Whip egg whites to stiff peaks and fold into batter gently. Pour into the prepared pie plate and sprinkle with cinnamon sugar.
  5. Bake for 25 minutes. Reduce temperature to 165°C and continue baking until the centre is set, 25-30 minutes.
  6. Dust with more cinnamon sugar and serve warm or cold.