Traditional South African recipe for Custard and Almond Rusks

1 cup custard, homemade or shop-bought
190 gram butter
150 gram sugar
45 gram condensed milk
2 eggs
500 gram self-raising flour
½ teaspoon salt
½ teaspoon baking powder
¼ teaspoon (1 ml) nutmeg or mace
¼ cup oat bran (or 35 gram grounded oats)
70 gram slivered almonds

For homemade custard:
220 ml (¾ cup and 2 tablespoons) of warm milk
2 tablespoons (30 ml) cold milk
1 tablespoon (15 ml) cornflour or custard powder
1 extra egg yolk, which is not needed if you use custard powder
1 tablespoon (15 ml) sugar
pinch of salt
½ teaspoon (2.5 ml) vanilla extract

How to

If you’re making your own custard:
Add two tablespoons of cold milk and the cornflour (or custard powder) to a bowl and mix into a smooth paste.

Heat the rest of the milk, and add gradually to the paste, while whisking.

Cook in the microwave, or in a small saucepan on your stove. Stir it often.

When the milk has thickened, add the vanilla and a pinch of salt.

In a large mixing bowl, whisk the two eggs, plus the extra egg yolk if used.

Gradually add the warm milk mixture, while whisking.

Cut the butter into 2-cm cubes and add to the custard.

Add the sugar and condensed milk, and beat well.

Or, if you’re using cold, shop-bought custard:
Mix the butter and sugar until it is light and fluffy.

While mixing, add the eggs one by one, and then the cold custard and condensed milk. Mix well.

To finish off:
Add the dry ingredients and mix well.

Pre-heat the oven to 180C.

Bake in a square 22 cm x 22 cm pan, for 35 minutes.

Let it cool down.

Cut into slices, and then into individual rusks, and dry out in a cool oven.

If you double the recipe, you will need to bake it for at least 45 minutes.

This recipe and photo is from the Rainbow Cooking website, where you will find a collection of mostly South African recipes, both traditional and modern.

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