Koeksister, quince and melktert crumble is inspired by Afrikaans culture and is a celebration of our rainbow nation’s diversity. It’s the perfect dessert for a family braai or a summer Sunday lunch and will guarantee full and happy diners. Serve hot or cold, with a generous dollop of delicious custard.
Koeksister, quince and melktert crumble
- 500ml (2 cups) full-cream milk
- 80ml (1/3 cup) fresh cream
- 1 vanilla pod
- 1 cinnamon stick
- 3 eggs
- 1 egg yolk
- 15ml (1 tbsp) cornflour
- 100g castor sugar
- 2 medium quinces, peeled and thinly sliced
- juice of 1 lemon
- 20g butter
- 45ml (3 tbsp) brown sugar
- 80ml ( 1/3 cup water)
- 5ml (1 tsp) allspice
- 5ml (1 tsp) ground cinnamon
- 5ml (1 tsp) ground cloves
- 45ml (3 tbsp) cake flour
- 45ml (3 tbsp) rolled oats
- 100g koeksisters, roughly chopped
For the melktert custard, preheat the oven to 160°C. Add the milk, cream, vanilla pod and cinnamon stick to a large saucepan over low heat and bring to a simmer slowly. As the milk begins to bubble and rise in the pan, remove from heat, cover and set aside to infuse, 15 minutes. Strain the milk into a bowl and discard the vanilla pod and cinnamon stick.
Lightly whisk the eggs and egg yolk together in a mixing bowl. Add the cornflour, castor sugar and a third of the warm, strained milk. Beat together, using a wire whisk, until quite smooth. Pour the mixture back into the saucepan and add the remaining milk. Cook over a low heat, stirring constantly, until the mixture is thick and smooth – it should have the consistency of a thick, white sauce. Don’t let it boil.
Pour the melktert custard into 6 small potjies (three-legged pots) or ramekins and bake in the oven, 20 minutes. The custard should be slightly set, yet still very wobbly. Leave the oven on.
For the quince, place the quince slices, lemon juice, butter and sugar in a saucepan over medium heat. Allow the butter to melt and the sugar to caramelise slightly. Add the water and spices and stir thoroughly, making sure the quince slices are coated evenly in the spices. Bring to a boil and allow the liquid to reduce to a thick syrup, 5 – 10 minutes. The quince slices should be soft but still hold their shape. Remove from heat.
For the crumble, mix together all the ingredients in a bowl.
To assemble, layer the quince slices on top of the custard mixture and top with the koeksister crumble. Transfer to the oven and cook until the crumble turns golden, 5 – 10 minutes. Serve hot or cold.
ALSO SEE: Heritage Golden Milktarts