CRUSTLESS MILK TART

* 4 cups milk
* ½ stick cinnamon
* Rind of ½ lemon or orange
* 2T (30ml) butter
* 1 cup cake flour
* 1 cup sugar
* 1/4 t (1ml) salt
* 1 ½ t (7.5ml) baking powder
* 4 eggs, separated
* ½ t almond essence

Bring milk, cinnamon, lemon rind and butter to the boil and let it infuse for 20 minutes. Mix flour, sugar, salt and baking powder THREE TIMES. Strain milk and add it to the egg yolks, then beat this mixture into the flour mixture. Add almond essence and return to the stove and bring to the boil over medium heat, stirring with a wooden spoon. Do not worry if a few lumps form, just beat them out with a beater after you have whipped the egg whites. Butter pie dish generously with soft butter. Dust with bread, biscuit or rusk crumbs. Whip egg white with a drop of wine vinegar or lemon juice until it holds its shape and forms soft peaks. Beat milk tart mixture to remove lumps. Fold egg whites into tart and pour into pie dish. Dust with cinnamon. Bake for 25-35 minutes at 190C (375F). Switch off and leave to cook for 15 minutes in the warm oven. Serve hot, cold or at room temperature.

Yum and enjoy!!