Baked Semolina Custard With A Lemon Honey Glaze Rec

Name: Baked Semolina Custard With A Lemon Honey Glaze Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. semolina; 1 1/2 c. sugar; 1 x vanilla beans; 6 c. lowfat milk; 1 x lemon, zest of, grated; 5 x egg, lightly, beaten; 1 pkt phyllo, (about 16 sheets in a package); 1/2 c. melted butter grnd cinnamon, for sprinkling Glaze; 1/2 c. honey, preferably Greek thyme honey; 1 c. water; 1/2 c. sugar; 1/2 x lemon, juice of; 1 x cinnamon, stick

Servings: persons

1 c. semolina
1 1/2 c. sugar
1 x vanilla beans
6 c. lowfat milk
1 x lemon, zest of, grated
5 x egg, lightly, beaten
1 pkt phyllo, (about 16 sheets in a package)
1/2 c. melted butter grnd cinnamon, for sprinkling Glaze
1/2 c. honey, preferably Greek thyme honey
1 c. water
1/2 c. sugar
1/2 x lemon, juice of
1 x cinnamon, stick

1
Preheat oven to 350 degrees F.Set racks in lower third of oven.
2
In a medium saucepan, combine semolina, sugar, pulp from scraped vanilla bean and lowfat milk.
3
Stir continuously till mix comes to a boil and thickens, about 15 min.
4
Remove from heat and while stirring add in grated lemon zest and Large eggs.
5
Let cold for 10 min.
6
Phyllo sheets can dry out quickly so remove the number of sheets you will need and set them to the side covered with a damp kitchen towel to provide moisture.
7
Rewrap the phyllo you are not using and chill or possibly refreeze it.
8
Butter each leaf of phyllo individually.
9
Stack the first 8 sheets on the bottom of a rectangular pan.
10
Pour in cooled custard.
11
Butter another 8 sheets and arrange them one over the other on top of the custard.
12
Make several cuts with a knife through all layers of the phyllo sheets to allow steam to escape.
13
Bake for 40 to 45 min till golden brown and custard has puffed.
14
Glaze:Put all glaze ingredients into a saucepan.
15
Bring to a boil and simmer gently till slightly thickened and reduced by about on quarter.
16
Cold slightly.
17
Poor hot syrup over cooled custard.
18
Adjust the quantity of syrup to your liking.
19
Sprinkle with cinnamon.

1173

kcal

Calories

Fat

215

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 c. semolina, 1 1/2 c. sugar, 1 x vanilla beans, 6 c. lowfat milk, and more.

Yes, Baked Semolina Custard With A Lemon Honey Glaze Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Baked Semolina Custard With A Lemon Honey Glaze Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions