Classic Boerber

Starch
 

Recipe from: 9/1/2006 12:00:00 AM

 
 

Ingredients

 
  • 100
    g
    butter
  • 125
    ml
    vermicelli pasta
  • 2
    cardamom pods
  • 2
    sticks cinnamon
  • 30
    ml
    muscovado sugar
  • 4
    milk
  • 10
    ml
    vanilla essence
  • 3
    egg yolks
  • 200
    ml
    white sugar
Servings: Change Serving
 
 

Method

 

Preheat oven to 180 degrees celcius. Melt butter in saucepan, add vermicelli pasta, cardamom pods, cinnamon sticks and muscovado sugar, and fry over a low heat until pasta is browned.

Add milk and bring to boil, cook over low heat until pasta is tender.
Remove cardamom pods and cinnamon sticks.
Remove from heat and add vanilla essence and egg yolks.

Grease four moulds. Heat sugar in saucepan until it has caramelised.
Pour caramel into moulds.

Fill moulds with boeber mixture. Place in bain-marie and bake for twenty to twenty five minutes.
When firm to touch, remove and allow to rest.

 

Read more on: starch  |  bake
 

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Tip of the day

 
Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

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