Milk Tart Phyllo Cups Recipe

Name: Milk Tart Phyllo Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the phyllo cups:; 6 sheets phyllo pastry; 60 grams butter, melted; 12 hole muffin pan; For the filling and topping:; 2 large eggs; 1/4 cup castor sugar; 2 tablespoons cornflour; 450 milliliters milk; 2 medium sized cinnamon sticks; 1 tablespoon butter; 1/2 teaspoon vanilla extract; 2 tablespoons castor sugar; 1/4 teaspoon ground cinnamon

Servings: persons

For the phyllo cups:
6 sheets phyllo pastry
60 grams butter, melted
12 hole muffin pan
For the filling and topping:
2 large eggs
1/4 cup castor sugar
2 tablespoons cornflour
450 milliliters milk
2 medium sized cinnamon sticks
1 tablespoon butter
1/2 teaspoon vanilla extract
2 tablespoons castor sugar
1/4 teaspoon ground cinnamon

1
Thaw the phyllo pastry as per the instructions on the packaging. Unroll the sheets, cover with the plastic sheet provided and cover with a clean, damp tea towel. Preheat your oven to 160u00b0C and grease the muffin pan.
2
Lay a single sheet of phyllo pastry on your work surface. Brush lightly with melted butter. Place another sheet of pastry on top. Repeat the process until you have used all 6 sheets.
3
Cut the phyllo stack into 12 pieces (4 x 3 strips). Press each piece gently into the muffin pan and bake for 20-25 minutes until golden and crispy. Set aside to cool while you make the custard.
4
To make the custard: whisk the eggs and sugar together for a minute until pale. Whisk in the cornflour.
5
Heat the milk and cinnamon sticks together in a small saucepan until the milk has just reached boiling point. Remove the cinnamon sticks.
6
Carefully pour half of the hot milk into the egg mixture while whisking. Then pour the egg and milk mixture back into the saucepan that has the remaining milk. Return the saucepan to the heat and stir for about 5 minutes, until the custard is thick and slightly darker in colour.
7
Remove the custard from the heat and whisk in the butter and vanilla extract. Leave to stand for 15 minutes, giving it a good whisk every 5 minutes. Spoon the custard into the phyllo cups and leave to cool and set.
8
For the topping: just before serving combine the castor sugar and cinnamon in a small bowl. Sprinkle about half a teaspoon of cinnamon sugar over one of the milk tart cups and give it a gentle shake to get the sugar into an even layer. Use a small creme brulee torch to torch the sugar until golden and caramelised. Repeat with the remaining cups. Serve immediately.

479

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: For the phyllo cups:, 6 sheets phyllo pastry, 60 grams butter, melted, 12 hole muffin pan, and more.

Yes, Milk Tart 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.

Milk Tart Phyllo Cups

How did you like this recipe?

Frequently Asked Questions