Ingredients for Souskluitjies South African Dumplings In Custard Sauce
- Cake Flour
- Baking Powder
- Pinch of salt
- ½ cup (1 stick) cold unsalted butter
- 1 large egg
- ½ cup milk
- 2 tablespoons sugar, 1 teaspoon ground cinnamon (mixed)
- Sugar
- Eggs
- Vanilla Extract
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How to Make Souskluitjies South African Dumplings In Custard Sauce
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, and ¼ cup granulated sugar.
- Cut in ½ cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together 1 large egg and ½ cup milk.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Bring 4 cups of water to a boil in a large pot with a pinch of salt.
- Using a spoon dipped in boiling water, drop rounded tablespoons of the dough into the boiling water.
- Cover the pot with a tight-fitting lid and reduce heat to a simmer. Cook for 10-12 minutes, or until the dumplings float to the surface and are cooked through.
- Remove the dumplings from the pot using a slotted spoon and place them in a serving bowl.
- Dot the dumplings with 2 tablespoons of butter.
- Generously sprinkle with cinnamon sugar (mix 2 tablespoons of sugar with 1 teaspoon cinnamon).
- While the dumplings cook, prepare the custard: In a medium saucepan, whisk together 2 cups milk, ¼ cup sugar, 2 large egg yolks, 1 tablespoon cornstarch, and 1 teaspoon vanilla extract.
- Cook over medium-low heat, whisking constantly, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil.
- Serve the Souskluitjies immediately, generously drizzled with the warm vanilla custard.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
58g
Fat
25g
Carbs
15g
