Get stuck into this Boerekos classic with the ultimate twist – burnt caramel!
Recipes, styling and photography by Alida Ryder
Melkkos with burnt caramel
- 1L (4 cups) full-cream milk
- 1 cinnamon stick
- 75g salted butter
- 125g cake flour
- 100g (½ cup) sugar
- 150g (¾ cup) sugar
- 50ml water
- 50g salted butter
- 150ml fresh cream
Heat the milk and cinnamon stick in a saucepan over medium heat.
Rub the butter into the flour in a bowl until you have rough crumbs. Stir in the sugar.
Stir the flour mixture into the warm milk and cook while stirring gently.
Stir for 10 minutes until the melkkos is cooked and has lost any 'floury' taste.
To make the burnt caramel, heat the sugar and water together until it turns a deep amber. Take it a little further than you normally would as you want to develop a deep, rich flavour.
Stir in the butter and cream, and allow to simmer for another 2 minutes.
Serve the melkkos with a generous drizzle of the burnt caramel sauce.
Always use butter – the flavour is incomparable and the end result is just better. When making melkkos, stir gently. You don't want to break up the lumps as you'll just be left with a béchamel sauce – and I doubt this would ever catch on in the pudding world!