• Get stuck into this Boerekos classic with the ultimate twist – burnt caramel!

    Recipes, styling and photography by Alida Ryder

    Melkkos with burnt caramel

    Serves: 4
    Cooking Time: 25 mins

    Ingredients

    • 1L (4 cups) full-cream milk
    • 1 cinnamon stick
    • 75g salted butter
    • 125g cake flour
    • 100g (½ cup) sugar
    • BURNT CARAMEL

    • 150g (¾ cup) sugar
    • 50ml water
    • 50g salted butter
    • 150ml fresh cream

    Instructions

    1

    Heat the milk and cinnamon stick in a saucepan over medium heat.

    2

    Rub the butter into the flour in a bowl until you have rough crumbs. Stir in the sugar.

    3

    Stir the flour mixture into the warm milk and cook while stirring gently.

    4

    Stir for 10 minutes until the melkkos is cooked and has lost any 'floury' taste.

    5

    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.

    6

    Stir in the butter and cream, and allow to simmer for another 2 minutes.

    7

    Serve the melkkos with a generous drizzle of the burnt caramel sauce.

    Notes

    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!

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