MilkTart Jaffles


• 500ml full cream milk
• 35 ml Tant Sanie liqueur
• 1 teaspoon vanilla essence
• 2 tablespoons melted butter
• 4 tablespoons coconut sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons flour
• 1 heaped tablespoon cornflour
• Pinch of salt
• 3 egg yolks
• 3 egg whites
• Zest from one naartjie
• 1 x mosbolletjie loaf
Whipped cream:
• 250 ml cream
• 25ml Tant Sanie Liqueur
• Zest from one clemengold/naartjie
Cinnamon Sugar for dusting:
• 50 gr castor sugar
• 1 teaspoon ground cinnamon


1. In a medium saucepan, combine the milk, Tant Sanie Liqueur vanilla essence, butter, coconut sugar and cinnamon – heat on the stovetop for a few minutes.
2. In a smaller mixing bowl combine the flour, cornflour, salt and three egg yolks – add a little bit of milk and mix until you have a smooth paste.
3. Mix this floury paste into the warm milk mixture and whisk through.
4. Beat the egg whites until stiff, add the naartjie zest and fold into the warm milk mixture.
5. Return the bowl to the microwave and cook for another few minutes, while whisking, until the mixture has thickened. Leave to cool.
6. Light the fire and allow the coals to simmer red, before starting with the jaffles.
7. Slice the mosbolletjie loaf in thick slices and spray the jaffle iron with nonstick spray.
8. Place one slice of bread on the open jaffle iron and scoop about 1 – 2 tablespoon of milk tart filling in the centre.
9. Top with another slice of bread and carefully close the jaffle iron and place it on the hot grill.
10. Keep an eye on the jaffle iron by turning it every minute or so. Toast the jaffles on each side until brown.
12. Beat the cream until stiff and add the Liqueur & zest of naartjie. Dust the finished jaffles with cinnamon sugar and serve hot with whipped cream.