Custard Filled Mini Phyllo Cups – a delicious recipe with milk, cornstarch, salt, sugar, eggs, fresh orange zest. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Whisk the semolina, cornstarch, 1/3 cup of the sugar and the pinch of salt in a small mixing bowl and set aside
2
In a medium sauce pan begin slowly heating the milk to boiling. While watching the milk, beat the eggs with an electric mixer , add the remaining 1/3 cup sugar and continue beating until fluffy.
3
Once the milk comes up to the boil, whisk in the semolina mixture and continue stirring until the mixture thickens and just starts to boil again. Take off the heat and let rest for about 2 minutes.
4
Stir in the egg/sugar mixture, vanilla, honey and orange zest.
5
Place the mini phyllo cups on baking sheets and fill each with the custard, almost to the top. Bake in a 350F oven for 6 to 8 minutes until the custard is set.
6
Remove from the oven, sprinkle with the walnuts and then drizzle each cup with a few drops of honey.
456
kcal
Calories
24
g
Fat
49
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 2 cups whole milk, 1/3 cup semolina, farina or Cream of Wheat, 1 tablespoon cornstarch, A pinch of salt, and more.
Yes, Custard Filled Mini Phyllo Cups 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.
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