PHYLLO PASTRY CUSTARD CAKE
Very easy and oh so tasty 😁
- 1 pack (500 g) Phyllo pastry, defrosted overnight in the fridge
- 250 g butter / baking margarine, melted
- Custard:
- 2 cups milk
- 4 large eggs
- 2 cups sugar (you could cut sugar to 1 ½ cups of you want it less sweet)
- 2 tablespoons vanilla extract
- 2 teaspoons almond extract, optional
- Syrup:
- 1 cup sugar
- 1 cup water
- 1 tablespoon lemon juice from half a fresh lemon
- 1 cinnamon stick
- lemon peel from about half a large lemon
Preheat oven to 180° C. Grease a large rectangle oven proof dish with spray and cook.
Taking 2 sheets of phyllo pastry at a time, gather/fold them like a loose accordion.
Place them in your prepared dish folds facing up. Use all the sheets in the pack and make sure they are loosely folded.
Bake this in the oven for 10 minutes.
Remove from the oven and pour over the melted butter evenly to cover completely.
Place in oven for another 10 minutes.
While it’s back in the oven, mix all the custard ingredients together.
Remove from oven and pour the custard mix over the phyllo evenly.
Place back in the oven to bake for a further 30 to 40 min. I place a sheet of foil paper loosely over the cake so as not to burn.
Make the syrup about 10 min before the baking time is done by placing all the syrup ingredients in a pot on medium heat and boiling until it thickens a little.
When the cake is done, take it out of the oven and pour the syrup all over.
Let it cool and dust with cinnamon.
Serve at room temp with some pouring / whipped cream.
Recipe and pic: Dalila De Barros Viljoen
