Recipe
South African Spiced Beef & Egg Custard
A comforting South African bobotie with warmly spiced minced beef, sweet sultanas and chutney beneath a tender baked egg custard, finished with almonds for a gentle savoury crunch.
Ingredients
Method
25 mins prep45 mins cook70 mins total
Heat the oven to 180°C, fan 160°C. Soak the bread in 100 ml of milk, then mash it.
Fry the onion in oil for 5 minutes. Add garlic, beef, curry powder, turmeric and cumin, and cook until browned.
Stir in the soaked bread, sultanas, jam, chutney, stock and almonds. Simmer for 8 minutes, then spoon into a baking dish.
Whisk the eggs with the remaining milk and pour over the mince. Tuck in the bay leaves.
Bake for 25 minutes until the custard is set and golden. Rest for 5 minutes before serving.
Notes
For yellow rice, cook rice with a pinch of turmeric, a cinnamon stick and two cardamom pods.
About this recipe
South African bobotie combines gently spiced minced beef, fruit and chutney with a tender egg custard baked on top. The result is aromatic rather than fiery, with a pleasing sweet-savoury balance.
Soak the bread in milk before adding it to the beef: it keeps the filling moist while helping the custard set neatly. Serve with yellow rice, extra chutney and a crisp salad for a generous family supper that balances sweet, savoury and gently spiced flavours.
The mince can be prepared ahead and chilled before the custard is added. Let it come close to room temperature first so the eggs cook evenly and the topping sets without overbaking.
