Pap and custard tarts

Serves 4

Preparation: 15 min

Cooking: 1 hour

PAP

• 1 litre (4 c) water

• 2,5 ml (½ t) salt

• 125 ml (½ c) sugar

• 250 ml (1 c) maize meal

CUSTARD

• 3 eggs

• 10 ml (2 t) vanilla essence

• 60 ml (¼ c) castor sugar

• 180 ml (¾ c) milk, warmed

• Pinch nutmeg

Preheat the oven to 180 °C.

1 Pap: pour 750 ml (3 c) water, the salt and the sugar in a pot and bring to the boil. Mix the remaining water with the maize meal until smooth, add to the pot.

2 Cover and cook over low heat for 20 minutes, stirring while cooking. Remove the pap from the heat and allow to cool.

3 Custard: Whisk the eggs, vanilla essence, castor sugar and milk together. Line the bottom and sides of 4 ramekins with the cooled pap and gently pour the custard mixture over.

4 Sprinkle nutmeg over each filled ramekin. Bake for 30 minutes or until just set. Cool completely and serve.

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