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Greek milk custard pudding
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Greek-style custard tart on flaky filo crust, topped with zesty orange syrup.
Ingredients:
  • 3 eggs, separated
  • 100g caster sugar
  • 2 tsp vanilla bean paste
  • 140g semolina
  • 1030.00 gm (1 litre) milk, warmed
  • 8 sheets filo pastry
  • 100g butter, melted
  • 215g caster sugar
  • 250ml water
  • 80ml orange juice
  • 1 strip orange peel
Instructions:
  • Preheat your oven to 180°C while you generously grease a 22cm square cake pan with creamy melted butter.
  • Whip egg yolks, sugar, and vanilla bean paste with an electric mixer until light and creamy. Slowly incorporate semolina and milk. Transfer mixture to a saucepan and cook on low heat, stirring for 5 minutes until custard thickens. Take off the heat and let it cool.
  • Whisk egg whites in a clean, dry bowl using an electric mixer until soft peaks form. Gently fold half of the egg whites into the custard mixture until just combined. Repeat with the remaining egg whites, folding gently to combine.
  • Lay a sheet of filo pastry on a clean surface and brush with butter. Add another sheet of filo on top and brush with more butter. Repeat this layering process with the remaining filo sheets and butter. Line a prepared pan with the layered pastry. Pour the custard mixture over the pastry and fold the edges over the custard. Use a small, sharp knife to create a diamond pattern on the top layer of filo. Bake for 50 minutes, or until golden brown.
  • Prepare the syrup by combining sugar, water, juice, peel, and cinnamon in a saucepan over medium heat. Stir and cook until the sugar dissolves, then increase the heat to high and boil for 5 minutes until the syrup thickens. Pour the hot syrup over the filo and let it cool. Cut into diamonds before serving.

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