Magic Camel Milk Custard Slice

The fact that you've clicked on this recipe tells me that while you read 'camel milk' in the title, you were able to overcome your initial reaction because curiosity set in. That, or you've tried camel milk before (apparently this is quite unlikely).

When Camel Milk Co. sent some of their products to me, I posted a photo on to my Instagram stories with a question asking who would try it, and majority of the responses were a no. Not surprising. Has milking a camel ever crossed your mind? Probably not. Considering camel milk is not readily available to be purchased on your local supermarket shelves, nor is it regularly advertised on television, it did not surprise me in the least to see people crinkle their nose in confusion/distaste. We don't like the unfamiliar do we?

Firstly, the taste. I convinced a few people to taste the milk with me, and all of us found it pleasant. It is bright white  in colour and has a lovely creamy consistency, more so than cow's milk. The main difference I noticed was that camel milk has a slight saltiness. Nothing too drastic, but noticeable nonetheless. You can use camel milk in the same way you would use regular cow's milk.

I've wanted to try and make a magic custard slice for a long time now. The 'magic' part is the fact that you create one batter, but once baked, the batter separates into three distinct layers - a thick custard, a soft creamy custard and a sponge. Wizardry. Overall this recipe is very simple to make and has a delicate flavour that could easily be spruced up with the addition of other flavourings, citrus or chocolate. A crowd-pleaser, perfect with tea.

Magic Camel Milk Custard Slice

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• Author: Andrea Love
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 80 minutes
• Yield: 9 1x
• Category: Dessert

Ingredients

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• 100 g butter (, melted)
• 2 cups camel milk ((or regular milk))
• 1 tsp vanilla extract
• 4 eggs (, separated)
• ¾ cup sweetener ((or sugar))
• 1 tbsp vinegar
• ½ cup all-purpose flour

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Instructions

1. Preheat oven to 160ºC. Line a square tray with baking paper.
2. In a saucepan, heat milk and vanilla extract until warmed through.
3. Beat egg whites with vinegar until stiff peaks form. Set aside.
4. In a separate bowl, beat egg yolks with sweetener until light and creamy. Stir through the melted butter until combined. Add in the flour before slowly pouring int he warm milk. Batter will be quite runny - don't fret.
5. Gently fold through the egg white, a third at a time. Pour batter into prepared tin and bake for approximately 50-60 minutes. The centre of your slice should jiggle when you remove it from the oven.
6. Allow your slice to cool down completely before removing it from the tin and slicing. You will see a thick custard layer at the bottom, a soft custard centre and a sponge-like cake on the top. Magic.

Notes

• You can substitute regular cows milk into this recipe instead of the camel milk.
• Add some grated lemon, lime or orange rind to make your slice that little bit more fragrant. 

Let me see all of your food creations and delicious snaps by using the hashtag #eatnik on your photos! 

This recipe is in collaboration with Natvia and Camel Milk Co.