Custard Baklava

4.50 from 2 votes

This post may contain affiliate links. Please read our disclosure policy.

This Custard Baklava dessert is a Modern Nonna original. If you have ever had baklava, or galaktoboureko, you will be in absolute 😇 heaven with this recipe. Not only is it so easy to make, but it is also a party in your mouth. In 🇧🇬 Bulgaria, we are huge lovers of Baklava, and are also known for our custard cookie cakes which we call “Biskvitena Torta.” This a deconstructed version of my two most favorite recipes, using my grandma’s Bulgarian custard recipe. I topped the custard with a delicious walnut and cinnamon topping for crunch and a drizzle of 🍯 honey for extra sweetness.

Why You’ll Love Custard Baklava

If custard and baklava had a baby, it would be this dish. Although traditional Baklava is not that difficult to make, this Custard Baklava recipe is even easier and less time-consuming. This recipe will give you the exact same sweet 🍯 honey taste of Baklava, but it’s creamier, more luscious and an absolute showstopper. This dish can be served for your guests as it makes the most incredible and unique dessert. I know everyone will be blown away as there is nothing like it online. This recipe is original and a guaranteed winner on the table!

How to Prepare Custard Baklava

🥛 Start by adding milk to a pot and let it come to a simmer on the stove, careful not to boil.

🥚 In the meantime, in a mixing bowl, whisk the yolks, sugar, and cornstarch together until combined.

👩‍🍳 Once the milk has heated, add it to the yolk mixture, one ladle at a time as you whisk, until all the milk is incorporated.

🌡️Add the egg mixture back into the pot and cook on LOW.

⏲️ Stir until the custard starts to thicken (about 4 minutes) and reaches 185F (85C) (check with a candy thermometer).

🧈 Now, turn off the heat and then stir in 1 tablespoon butter for a thicker custard. Add a touch of vanilla extract.

❄️ Pour into a heatproof bowl, and cool to room temperature with plastic wrap on top.

🔪 Next, using a knife, chop some walnuts and then mix them with cinnamon.

🥄Spread the custard onto a serving dish, and then sprinkle with the walnuts.

🍯 Finally, drizzle with honey and serve with phyllo cups. Enjoy!

Nonna’s Tip 🍯

Don’t overcook the custard. It needs to be cooked to 185F (85C) to have the right texture and to set properly. Reaching temperatures beyond 190F (88C) may cause a watery custard. For best results, use a good-quality candy thermometer to keep an eye on the temperature.

Custard Baklava

Variations and Substitutions for Custard Baklava

  1. You can use any custard recipe you like or have, this is my grandmother’s.
  2. For a little 👩‍🍳 shortcut, you can certainly use the custard packets.
  3. You can use arrowroot instead of cornstarch, but I suggest 🔍 looking up a custard recipe to be sure.
  4. This Custard Baklava platter is so versatile so absolutely get creative! A drizzle of 🍫 Nutella would be delicious or top it with fresh fruit.
  5. You can also use crushed pistachios instead of the walnuts to top the Custard Baklava.  

Similar Recipes

Best Served With

  • Use these Phyllo Cups to dip into the beautiful Custard Baklava.
  • You could also dip simple ladyfingers or my Honey Cookies (plain) or Shortbread Cookie Bars.
  • Serve the custard individually in glass cups with a drizzle of 🍯 honey, and crushed walnuts on top.
  • Serve this Custard Baklava with a fresh 🍓 fruit platter of the season’s best.

Common Questions

How do I know if the custard is properly cooked?

For best results, use a candy thermometer to check the temperature. The custard should be cooked to 185F (85C) to have the right texture and to set properly. Cooking beyond 190F (88C) may cause a watery custard.

Can I use any custard recipe?

Absolutely! This is my grandmother’s recipe, but you can use your favorite for this Custard Baklava. You could also use the custard packets as a shortcut.

How hot should the milk be?

Do not boil the milk on the stove, let it come to a simmer. It shouldn’t take more than a couple of minutes.

How do I properly cool the custard?

To prevent a skin from forming on the surface of the custard as it cools, place a piece of plastic wrap directly on the surface of the custard. This creates a barrier and helps maintain a smooth texture. Don’t cool it in the refrigerator as it’s important to bring the temperature down gradually.

how do you make the phyllo cups?

I purchased these phyllo cups to use with this Custard Baklava, but you can certainly make your own. Simply purchase phyllo dough, cut it into little squares, brush with butter and then bake in a muffin tin.

can I make this ahead of time?

I personally like this Custard Baklava at room temperature, but you can certainly make the custard the day before serving and then keep it refrigerated. Top it with the crushed nuts and honey just before serving.

Will arrowroot work instead of cornstarch?

Yes, but please look up a custard recipe online that uses arrowroot instead of cornstarch to be sure.

Can I add other toppings to this custard Baklava?

This dessert platter is so versatile so absolutely get creative! A drizzle of Nutella would be delicious or you can top it with fresh fruit. You can also use crushed pistachios instead of the walnuts here.  

Custard Baklava

Custard Baklava

If custard and baklava had a baby, it would be this dish. This Custard Baklava recipe will give you the exact same sweet honey taste of Baklava, but it's creamier, more luscious and an absolute showstopper.
4.50 from 2 votes
Course: Dessert
Cuisine: Bulgarian, Greek
Servings: 5
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients 

  • 4 egg yolks
  • cup granulated sugar
  • ¼ cup corn starch, about 3 tablespoons
  • 1 ¾ cups whole milk
  • pure vanilla extract, optional
  • baked mini phyllo cups
  • ½ cup crushed walnuts
  • 1 teaspoon cinnamon, to taste
  • 1 tablespoon honey

Instructions 

  • Add the milk to a pot and let it come to a simmer on the stove. In the meantime, whisk the yolks, sugar, and corn starch together until combined. Once the milk has heated, take a ladle at a time, and add it to the yolk mixture as you whisk.
  • Continue this step until the milk is finished and incorporated into the egg mixture. Add the egg mixture back into the pot and put it on the stove on LOW heat. Stir the whole time until it starts to thicken which should take 4-5 minutes. The custard should be cooked to 185F (85C), so it does not become watery in the fridge.
  • Turn off the heat and add a tablespoon of butter if you want a more velvety and thick custard. Feel free to add a touch of vanilla paste or extract for flavour as well.
  • Take it off the heat, pour it into a glass bowl, and let it cool down at room temperature with plastic wrap on top. Spread it onto a plate. In a separate bowl, crush some walnuts and mix with cinnamon. Crumble it on top of the custard. Drizzle on a touch of honey and serve with the mini phyllo cups. Enjoy

Video

Nutrition

Calories: 264kcal, Carbohydrates: 29g, Protein: 7g, Fat: 14g, Saturated Fat: 4g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 3g, Cholesterol: 166mg, Sodium: 41mg, Potassium: 200mg, Fiber: 1g, Sugar: 21g, Vitamin A: 350IU, Vitamin C: 0.2mg, Calcium: 140mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: Bulgarian, Greek
Love This Recipe?
Share your pictures or videos of you making my recipes by mentioning #themodernnonna on all socials ❤️

Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




The maximum upload file size: 2 MB. You can upload: image, video. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. Drop files here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

4 Comments

  1. mini phyllo cups – These are not available in the uk, not on amazon. pls can you give me an alternative product i can use?

    1. I would suggest making your own in that case. You can buy Phyllo and cut it into squares, brush with butter and pop it in a muffin tin and bake them. I would probably layer on 2-3 sheets to make the squares or play around with it and see what you like most

  2. 5 stars
    First time making this, I decided to make some substitutions. I added a mix of half regular sugar and half coconut sugar to make the 1/3 cup. It did make it a darker colour but taste wise it’s still great. I also sprinkled a bit of cardamom into the walnuts in addition to the cinnamon. And I also used tapioca flour (about 6 tablespoons) instead of the corn starch. End result, fantastic! I ate a whole plate to myself.