Caster Sugar
The fine crystal of Chelsea...
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Desserts
Custard Melkkos
20 mins
10 mins
Easy
10
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- Ingredients
- Method
Ingredients
- 1 cup sago
- 10 cups milk
- 2 eggs
- ¼ cup water
- 4 Tbsp custard powder
- ½ tsp salt
- 1 Tbsp butter/margarine
- 1 Tbsp cinnamon sugar
- 1 Tbsp Chelsea Caster Sugar
Chelsea Products in Recipe
Reviews
1
What did you think of this recipe?
Rikki
This is not traditional melkkos, this seems to be a dessert version of a family recipe.
2
Method
Soak the sago in the milk for about an hour. Gradually bring the mixture to the boil over moderate heat, using a heavy based saucepan. Stir it quite often in order to prevent burning and simmer until the sago is soft and transparent.
Separate the eggs. Beat together the egg yolks, water, custard powder and salt. Add the custard mixture to the milk mixture and simmer until thick, stirring often. Add the butter/margarine.
Beat the egg whites until stiff but not dry. Stir a little of the stiffly beaten egg white into the hot melkos until mixed. Then lightly fold the remaining egg white into the mixture, using a metal spoon.
Pour the custard melkkos into a heat proof serving dish, sprinkle lavishly with cinnamon sugar and serve immediately.
Makes 10 cups of melkkos.
Bake in oil until brown and immediately dip in syrup.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
1
What did you think of this recipe?
Rikki
This is not traditional melkkos, this seems to be a dessert version of a family recipe.
2
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- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
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- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
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- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
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- 250g butter
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- 200g butter
- 1 cup Chelsea White Sugar
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- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
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- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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