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.
Servings: 5
Equipment
Ingredients
- 4 egg yolks
- ⅓ 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
