Couscous Custard
Serves: 3
Meagan Lindgren
1 January 1970
Based on User reviews:
44
Spice
49
Sweetness
48
Sourness
36
mins
Prep time (avg)
5
Difficulty
Ingredients:
230 g
Butter (melted)1 tbsp
Honey2 cups
Sugar6 tbsps
Milk3 cup
Couscous1 tsp
Ground Cinnamon1 tsp
Ground Ginger1 tsp
Unsalted Butter1
Salt3 cups
Heavy Cream2 cups
Water1 tbsp
Lemon JuiceDirections:
1
Have all ingredients ready before you begin
2
Lay out one of the kitchen towels, open the filo package, unroll and place on the towel
3
Cover with the second towel
4
Place a whole sheet of filo onto one of the sheet pans, brush with melted butter mixed with honey and sprinkle with pistachios
5
Repeat two more times, but on last layer sprinkle with sugar
6
Cut into six equal squares
7
Place a square into a greased muffin tin, pressing gently down to fit form, leave tips sticking up or slightly laying over
8
Bake at 375 degrees until golden and crispy, approximately 10 minutes
9
Bring the milk to a boil
10
Mix couscous, cinnamon, ginger, butter and salt together
11
Pour milk over the couscous mixture and mix to break up any lumps
12
Bring cream, sugar and vanilla to a boil
13
Combine egg yolks in a small bowl, add half of boiled cream to egg yolk mix
14
Return egg yolks to boiling cream and whisk until thickened, do not boil
15
Strain and pour into couscous mixture, stir and cool
16
Return to pot and cook to boil, remove from heat
17
Place mixture in bowl, cover with plastic and refrigerate overnight In a medium nonreactive saucepan, combine sugar and water, bring to a boil
18
Add quince, cinnamon, cloves and lemon juice, reduce the heat to low
19
Simmer, stirring occasionally, until fruit is tender and translucent, remove from heat, pour into bowl to cool
20
Strain quince from liquid and puree 1/4 of the quince
21
Add the puree to the left over quince and add additional poaching liquid to moisten slightly (to make it a spoonable sauce)
22
To Assemble: Place filo dough on plate, spoon some couscous custard into the cup
23
Spoon some quince compote onto the plate, garnish with whipped cream, mint and a few berries