Hungarian Milk Custard { Tejes Pite }

photo credit : Puszta.com (my shot just turned out crappy...)

When I saw the photo above at the mentioned site, I knew I have to make this dessert. It looked delicious plus I haven't tasted one before :) Another reason I like this recipe is that the ingredients could be easily available in one's pantry.

So, yesterday I woke up early morning (4.30am) to make this custard cake in order for it to cool in time to bring along with us when we visit my M&FIL.

The recipe has been scaled down based on 2 eggs instead of five. Just do simple math to get the approriate portion of each ingredients. Also, the baking time needs to be shorten in view of lesser liquid involved.

Verdict
It was indeed an easy dessert to whip up but with satisfying result. In fact, my MIL loved it! She told us that it brought back some childhood memories when her mom used to bake it for her. We found out that she doesn't have the recipe (No wonder she hasn't baked this for us!) So, I'll be printing the Hungarian version of this recipe for her to try out.

For full recipe visit:-
Puszta.com


Update: I've copy and pasted the original recipe here for my own archive

Ingredients:

5 egg yolks
30 g vanilla sugar
150 g sugar
100 g margarine
250 g flour
1 liter milk
5 egg whites
salt
zest of 1 lemon
margarine to grease baking pan
breadcrumbs


Preparation time: 1.5 hours


Difficulty: ☺


Preparation:

In a large bowl mix egg yolks, vanilla sugar, sugar, pinch of salt. Add margarine and the lemon zest. Add flour and milk gradually to sugar mixture, beating to a thin smooth batter.

Beat the egg whites with a pinch of salt, until stiff peaks form, then add it carefully to the pancake dough.

Coat the bottom of a 26 cm baking pan with margarine, sprinkle with breadcrumbs and pour the dough into it. Sprinkle the top with small pieces of margarine. Put into a cold oven, then turn on the heat to 150 ºC and bake it for 1 hour.

When the pie is done, cool for a few minutes, then cut into 8-10 bars. Serve it with apricot jam, but it tastes delicious by itself as well.


Hint:

• Use hand mixer to get a smooth batter.
• Do not add baking powder or baking soda.
• Cool the egg whites before beating.
• Add a pinch of salt or a few drops of lemon juice to the egg whites, to make it easier to beat.
• Mix only half of the beaten egg whites to the dough, then carefully fold in the other half, without breaking it up much.