These cupcakes bring the flavors of milk tart into a fun, bite-sized treat.

Ingredients:

For the cupcakes:

• 1 cup all-purpose flour
• 1 cup sugar
• 1/2 cup butter, softened
• 2 eggs
• 1/2 cup milk
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract

For the filling:

• 1 cup milk
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 egg
• 1 teaspoon vanilla extract
• Ground cinnamon (for dusting)

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Line a muffin tin with cupcake liners.
3. In a bowl, cream butter and sugar until light.
4. Add eggs, milk, and vanilla.
5. Mix well.
6. Gradually add flour and baking powder, stirring until smooth.
7. Fill cupcake liners halfway.
8. In a saucepan, heat milk and sugar.
9. In a bowl, mix cornstarch with a little cold milk, then add to the hot mixture, stirring until thickened.
10. Remove from heat and mix in egg and vanilla.
11. Pour the filling over the cupcakes and bake for 20-25 minutes.
12. Cool and dust with cinnamon before serving.

• 10 Cups of flour
• 1 cup of sugar
• 10 teaspoons of baking powder
• 2 Cups of amasi
• 500grams of Rama/Woodenspoon
• I don’t use eggs because some clients don’t consume eggs
• You can add 1 Cup of vanilla custard- optional

Ingredients You’ll Need

This Overnight Crème Brûlée French Toast comes together with just a few simple ingredients. Here’s everything you need:

• 1 loaf of French bread (sliced into 1-inch thick pieces):
  The sturdy texture of French bread holds up perfectly to the custard mixture, making it ideal for this recipe.
• 5 large eggs:
  These create the base for the custard that soaks into the bread, making it rich and custardy.
• 1 cup half-and-half and 1 cup whole milk:
  These provide the creamy texture of the custard while balancing the richness of the eggs.
• 1 teaspoon vanilla extract:
  A touch of vanilla adds a warm, aromatic sweetness.
• 2/3 cup granulated sugar (plus extra for the topping):
  Sugar sweetens the custard and helps create that gorgeous caramelized top.
• 1/4 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg:
  These warm spices give the French toast its comforting flavor profile.
• 1/4 cup unsalted butter:
  This is dotted on top of the bread before baking to ensure a golden, buttery crust.
• Maple syrup (for serving):
  The perfect finishing touch for this decadent breakfast treat.

How to Make Overnight Crème Brûlée French Toast

1. Prepare the Baking Dish
   Start by generously buttering a 9×13-inch baking dish to ensure the bread doesn’t stick during baking.
   Once your dish is greased, arrange the slices of French bread in a single layer.
   The bread should overlap slightly, but make sure each slice gets fully soaked in the custard mixture.
2. Make the Custard Mixture
   In a large bowl, combine the 5 eggs, half-and-half, whole milk, vanilla extract, 2/3 cup of sugar, cinnamon, and nutmeg.
   Whisk everything together until the mixture is smooth and fully blended.
   This is the custard that will soak into your bread overnight, infusing it with a rich, creamy flavor.
3. Soak the Bread
   Pour the custard mixture evenly over the bread slices.
   Use the back of a spoon to gently press the bread into the liquid to make sure each slice gets thoroughly soaked.
   You want the bread to absorb as much of the custard as possible, creating that custardy texture we all love in French toast.
4. Refrigerate Overnight
   Cover the baking dish tightly with plastic wrap and refrigerate overnight.
   This step is crucial, as it allows the bread to soak up all the flavors, ensuring that the custard seeps into every nook and cranny of the bread.
   When you wake up the next morning, you’ll have the perfect base for your French toast.
5. Preheat the Oven
   The next morning, preheat your oven to 350°F (175°C).
   Make sure your oven is fully preheated before placing the dish inside to ensure even baking.
6. Add the Butter and Sugar
   Remove the plastic wrap from the baking dish and dot the top of the bread with small pieces of unsalted butter.
   This helps create a rich, golden crust.
   Then, sprinkle the top with a little extra sugar—this will caramelize during baking, giving your French toast that signature brûlée effect.
7. Bake to Perfection
   Bake the French toast for 35-40 minutes, or until the bread is puffed up, golden brown, and crispy around the edges.
   The custard should be fully set, and the top should have a nice, golden hue.
8. Add the Crème Brûlée Touch
   Once your French toast is done baking, remove it from the oven and let it cool for a few minutes.
   For the pièce de résistance, sprinkle a little extra sugar on top and place the dish under the broiler for 1-2 minutes.
   Watch closely as the sugar caramelizes and forms a crunchy, golden topping that mimics the iconic crème brûlée finish.
9. Serve and Enjoy
   Once the sugar has melted into a crisp, golden layer, it’s time to dig in!
   Serve your Overnight Crème Brûlée French Toast with a drizzle of maple syrup, and, if desired, fresh berries or a dollop of whipped cream.
   This dish is perfect as is, but feel free to add any toppings that make your brunch extra special.

Tips for the Perfect Overnight Crème Brûlée French Toast

• Use Day-Old Bread:
  Day-old or slightly stale French bread works best for this recipe, as it soaks up the custard without becoming too soggy.
  If your bread is fresh, lightly toast it before soaking to help it hold its shape.
• Let It Soak:
  Don’t rush the overnight step.
  The bread needs time to absorb the custard fully, which is what creates that soft, custardy center.
• Don’t Skip the Broil:
  The brief broil at the end is essential for achieving the signature caramelized sugar top.
  Keep a close eye on it—this step only takes a minute or two!
• Make It Ahead for a Stress-Free Morning:
  One of the best things about this recipe is that it can be made ahead of time.
  Simply assemble the dish the night before, refrigerate, and bake it fresh the next morning.
  It’s perfect for busy mornings or when you want to enjoy a leisurely brunch with little effort.
• Serving Suggestions:
  While maple syrup is a must, you can also serve this with fresh fruit like strawberries, blueberries, or banana slices.
  For an extra indulgent treat, try whipped cream or a dusting of powdered sugar.

Variations You Can Try

• Berries & Cream:
  Top your French toast with a handful of fresh berries and a dollop of whipped cream for a sweet, fruity finish.
• Nutty Crunch:
  Add a handful of chopped pecans or walnuts to the sugar before broiling to add a delightful crunch and nutty flavor.
• Citrus Twist:
  For a fresh twist, sprinkle some orange zest into the custard mixture.
  It will give the dish a bright, citrusy note that pairs beautifully with the caramelized sugar.
• Spiced Up:
  Experiment with adding a pinch of ground ginger, cloves, or allspice to the custard for a deeper, more warming flavor.

Ingredients:

• 2 large eggs
• 1/4 cup (50g) granulated sugar
• 1/2 cup (120ml) milk
• 1 cup (125g) all-purpose flour
• 1 tsp baking powder
• 1/4 tsp vanilla extract
• 1/4 tsp salt
• Butter (for greasing)
• Powdered sugar (for dusting)
• Maple syrup (for serving)
• Whipped cream (optional)

Instructions:

1. Separate the Eggs:
   Carefully separate the egg yolks from the whites into two large bowls.
2. Whisk the Yolks:
   Add sugar to the yolks and whisk until the mixture turns pale and creamy.
   Then, stir in the milk and vanilla extract.
3. Sift in the Dry Ingredients:
   Sift the flour, baking powder, and salt into the yolk mixture.
   Mix until just combined, taking care not to overmix.
4. Whip the Egg Whites:
   Using an electric mixer, beat the egg whites until stiff peaks form.
   This is what will make your pancakes super fluffy!
5. Fold Gently:
   Gently fold the whipped egg whites into the yolk mixture in three parts.
   Be careful not to deflate the batter.
6. Cook the Pancakes:
   Heat a non-stick frying pan over low heat and grease it lightly with butter.
   Using a ring mold (if you have one), spoon the batter into the mold to get a nice shape.
   If you don’t have a mold, just spoon the batter directly onto the pan and shape it as best you can.
   Cover the pan with a lid and cook for about 5 minutes on one side until bubbles form and the edges look set.
   Flip gently and cook for another 4-5 minutes.
7. Serve and Enjoy:
   Transfer your fluffy pancakes to a plate, dust with powdered sugar, add a dollop of whipped cream, and drizzle with maple syrup.
8. Serve immediately and enjoy the fluffiness!

These cupcakes bring the flavors of milk tart into a fun, bite-sized treat.

Ingredients:

For the cupcakes:

• 1 cup all-purpose flour
• 1 cup sugar
• 1/2 cup butter, softened
• 2 eggs
• 1/2 cup milk
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract

For the filling:

• 1 cup milk
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 egg
• 1 teaspoon vanilla extract
• Ground cinnamon (for dusting)

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Line a muffin tin with cupcake liners.
3. In a bowl, cream butter and sugar until light.
4. Add eggs, milk, and vanilla.
5. Mix well.
6. Gradually add flour and baking powder, stirring until smooth.
7. Fill cupcake liners halfway.
8. In a saucepan, heat milk and sugar.
9. In a bowl, mix cornstarch with a little cold milk, then add to the hot mixture, stirring until thickened.
10. Remove from heat and mix in egg and vanilla.
11. Pour the filling over the cupcakes and bake for 20-25 minutes.
12. Cool and dust with cinnamon before serving.

I often see the terms “afternoon tea”, “high tea”, and “cream tea” being used interchangeably. They are actually different variations on the same thing: snacks or a meal served with tea. I thought I’d break it down for you by explaining those differences so you can use the right term for your next tea party.

Afternoon Tea

Afternoon Tea is a selection of finger foods like cake, scones, tarts, and other treats that is usually served more casually than a High Tea. It may also include small finger sandwiches with no crusts. Traditional British Afternoon Tea was served in drawing rooms on couches or chairs rather than at a table. It was our equivalent of an afternoon snack, although certainly much classier!

It is this kind of tea that is what most people think of when they hear the words “tea party”. Afternoon Tea usually features china cups and saucers and more delicate brews.

High Tea

High Tea is served at a dining table, hence “high tea”, and is more of a meal. Many High Teas will include cold meats, jam, tea cakes, fresh bread, more substantial sandwiches, pork pies, etc. High Tea is usually served on regular plates instead of fine china, and is a precursor to a light dinner which may be served later in the evening. It is what many workers would consume after a long day in the fields or factories in the UK. Tea served for High Tea is usually strong and most often black, however this is based on preference.

If you search Google or Pinterest for High Tea ideas, you’ll get a misleading number of pictures and articles about things that are technically Afternoon Tea.

Cream Tea

Cream Tea refers to scones with clotted cream (also called Devonshire cream) and jam. If you visit the UK, you will find Cream Tea available on a lot of cafe menus, especially near tourist hot spots like castles or cathedrals.

Clotted Cream originated in Devon and Cornwall, although it is now easy to find all over the UK. A popular question related to Cream Tea is whether the cream or jam should be put on the scone first. If you’re in Devon, the cream goes on first, followed by a hearty scoop of fruit jam. If you’re in Cornwall, the jam is put on first. Regardless of the way you order your toppings, a Cream Tea is an absolute must if you’re visiting the Western regions of England.

Cream Tea is a common addition to Afternoon Tea.

Some regions of the UK will also refer to dinner or supper as “tea”. This term for an evening meal originated in Scotland, but I can tell you from experience that it is also used in a lot of other areas. This confused me when I first moved to the UK, especially as many of my friends would have their “tea” and not actually drink any tea with their meal.

Now that you know the difference between Afternoon Tea, High Tea, and Cream Tea, you’re ready to plan an amazing tea party!

Filling:

Shortcrust Pastry

• 750ml milk
• 1 quill cinnamon
• 3cm strip orange peel (optional)
• 5 eggs, separated
• 250g castor sugar + extra 50ml for topping
• 40g cornflour
• 60ml flour
• 3 Tbsp butter
• 2 tsp vanilla essence

Method

1. Preheat oven to 190°C.
2. Roll out pastry and press into your tart tin and blind bake for 15 minutes.
3. Reduce oven to 180°C
4. For filling, heat milk, cinnamon and orange peel together until steaming.
5. Mix egg yolks and ¾ cup sugar in a separate bowl.
6. Mix flours with a little water then add to the bowl.
7. Temper egg mix by slowly adding a thin stream of hot milk while whisking.
8. Transfer mixture to the pot and boil while whisking for 3 minutes.
9. Remove from heat, add butter and vanilla essence, and mix.
10. Cool custard to room temperature.
11. Whisk 4 egg whites to stiff peaks, then add 100g sugar.
12. Fold through cooled custard, and pour into blind-baked tart case.
13. Bake for 25 minutes, until slightly set and not wobbly.
14. Cool completely.
15. Sprinkle with castor sugar and brûleé using a kitchen blow torch OR if you don’t have a blow torch:
16. Chill tart in freezer for 30 min.
17. Then sprinkle with sugar
18. Now grill the tart on high so that the sugar forms a brulee on top.
19. Allow brulee to set for 15 min

Ingredients:

• 2 lbs, 8oz frozen strawberries
• 16 ounces heavy cream
• 2 ounces sour cream
• 3 ounces yogurt
• 1/2 cup sugar
• 1/2 lb fresh strawberries

Method of Preparation:

1. Mix strawberries, sugar, heavy cream, sour cream and yogurt
2. Beat slowly until well mixed and smooth consistency
3. Chill, shake well before serving
4. Garnish with fresh strawberry halves

Ingredients:

For The Rice:

• 1 and 1/4 cups (250 g) glutinous rice uncooked
• 1 cup (240 ml) canned coconut milk
• 1/4 cup (50 g) sweetener of choice
• 1/3 tsp sea salt

Sauce:

• 1/2 cup (120 ml) canned coconut milk
• 1 and 1/2 tbsp sweetener of choice
• 1 and 1/2 tsp cornstarch or tapioca flour
• 1 Pinch of sea salt

Other Ingredients:

• 1 to 2 large mangoes peeled and sliced
• Toasted sesame seeds or coconut flakes to garnish

Directions:

1. Soak the rice in a large pot of cold water for at least one hour, preferably three hours or overnight.
2. Steam the rice over boiling water in a sieve or steamer basket for 30-50 minutes, until tender.
3. For the sauce, combine 1 cup coconut milk, 1/4 cup sweetener, and 1/3 tsp salt in a pan.
4. Bring to a boil, then mix in the steamed rice.
5. Cover and set aside for 45-60 minutes.
6. Make the extra sauce by combining 1/2 cup coconut milk, 1 1/2 tbsp sweetener, a pinch of sea salt, and the cornstarch in a pan.
7. Boil and simmer until thickened.
8. Serve the sticky rice with mango slices, pour some sauce over, and garnish with sesame seeds or coconut flakes.

Prep Time: 1 hour 15 minutes | Cooking Time: 50 minutes | Total Time: 2 hours 5 minutes | Kcal: 350 kcal | Servings: 4 servings

6-8 porsies

Kors:

• 750 ml fyngedrukte Post Toasties (graanvlokkies) – dit moet reeds fyngedruk wees voor jy dit afmeet
• 350 ml gesmelte botter
• 250 ml suiker
• 5 ml fyn kaneel

Metode vir Kors:

1. Meng al die bestanddele goed saam en gooi in ’n oondbak van sowat 25 x 25 cm.
2. Voer ook die kante met die korsmengsel uit.

Vulsel:

• 1 liter melk
• 60 ml meel
• 500 ml suiker
• 30 ml botter
• 4 eiers, geskei

Metode vir Vulsel:

1. Verhit oond tot 160 °C.
2. Gebruik bietjie van die melk om die meel in ’n dun pasta aan te maak.
3. Verhit res van die melk tot kookpunt.
4. Voeg meelpasta, suiker en botter by.
5. Roer aanhoudend.
6. Die vulsel raak soos ’n dun witsous.
7. Klits eiergele effens en voeg by wanneer die melkmengsel afgekoel het.
8. Klits eierwitte styf en vou in by melkmengsel.
9. Gooi in bak wat met die kors uitgevoer is.
10. Bak vir sowat 45 minute tot vulsel gestol is.

Translation

Post Toasties Tart

6-8 servings

Crust:

• 750ml crushed Post Toasties (cereal flakes) – this should already be crushed before you measure it
• 350 ml of melted butter
• 250 ml of sugar
• 5 ml fine cinnamon

Method for Crust:

1. Mix all the ingredients together well and pour into an oven dish of about 25 x 25 cm.
2. Also line the sides with the crust mixture.

Filling:

• 1 liter of milk
• 60 ml of flour
• 500 ml of sugar
• 30 ml of butter
• 4 eggs, separated

Method for Stuffing:

1. Heat oven to 160 °C.
2. Use some of the milk to make the flour into a thin paste.
3. Heat the rest of the milk to boiling point.
4. Add flour paste, sugar and butter.
5. Stir continuously.
6. The filling becomes like a thin white sauce.
7. Beat egg yolks slightly and add when the milk mixture has cooled.
8. Beat egg whites stiffly and fold into milk mixture.
9. Pour into bowl lined with the crust.
10. Bake for about 45 minutes until filling is set.