Custard Baklava

This Custard Baklava dessert is a Modern the cook original. If you have ever had baklava, or galaktoboureko, you will be in absolute heaven with this recipe. Not only is it so straightforward to make, but it is also a party in your mouth. In Bulgaria, we are huge lovers of Baklava, and are also known for our custard cookie cakes which we call “Biskvitena Torta.” This a deconstructed version of our two most favorite recipes, using our grandma’s Bulgarian custard recipe. We topped the custard with a walnut and cinnamon topping for crunch and a drizzle of honey for extra sweetness.

What stands out

If custard and baklava had a baby, it would be this dish. Although traditional Baklava is not that difficult to make, this Custard Baklava recipe is even easier and less time-consuming. This recipe will give you the exact same sweet honey taste of Baklava, but it’s creamier more luscious and an absolute showstopper. This dish can be served for your guests as it makes the most and unique dessert. We know everyone will be blown away as there is nothing like it online. This recipe is original and a guaranteed winner on the table!

How to Prepare Custard Baklava

Start by adding milk to a pot and let it come to a simmer on the stove, careful not to boil.

In the meantime, in a mixing bowl whisk the yolks, sugar, and cornstarch together until combined.

Once the milk has heated, add it to the yolk mixture, one ladle at a time as you whisk, until all the milk is incorporated.

Add the egg mixture back into the pot and cook on LOW.

Stir until the custard starts to thicken (about 4 minutes) and reaches 185F (85C) (check with a candy thermometer).

Now, turn off the heat and then stir in 1 tablespoon butter for a thicker custard. Add a touch of vanilla extract.

Pour into a heatproof bowl, and cool to room temperature with plastic wrap on top.

Next, using a knife chop some walnuts and then mix them with cinnamon.

Spread the custard onto a serving dish, and then sprinkle with the walnuts.

Finally, drizzle with honey and serve with phyllo cups. Enjoy!

Kitchen tip

Don’t overcook the custard. It needs to be cooked to 185F (85C) to have the right texture and to set properly. Reaching temperatures beyond 190F (88C) may cause a watery custard. For best results, use a good-quality candy thermometer to keep an eye on the temperature.

Swaps

1. You can use any custard recipe you like or have, this is our grandmother’s.
2. For a little shortcut, you can certainly use the custard packets.
3. You can use arrowroot instead of cornstarch, but we suggest looking up a custard recipe to be sure.
4. This Custard Baklava platter is so versatile so get creative! A drizzle of Nutella would be or top it with fresh fruit.
5. You can also use crushed pistachios instead of the walnuts to top the Custard Baklava.

Serve it with

• Use these Phyllo Cups to dip into the beautiful Custard Baklava.
• You could also dip simple ladyfingers or our Honey Cookies (plain) or Shortbread Cookie Bars.
• Serve the custard individually in glass cups with a drizzle of honey, and crushed walnuts on top.
• Serve this Custard Baklava with a fresh fruit platter of the season’s best.

Questions

How do we know if the custard is properly cooked?

For best results, use a candy mark thermometer to check the temperature. The custard should be cooked to 185F (85C) to have the right texture and to set properly. Cooking beyond 190F (88C) may cause a watery custard.

Can we use any custard recipe?

Absolutely! This is our grandmother’s recipe, but you can use your favorite for this Custard Baklava. You could also use the custard packets as a shortcut.

How hot should the milk be?

Do not boil the milk on the stove, let it come to a simmer. It shouldn’t take more than a couple of minutes.

How do we properly cool the custard?

To prevent a skin from forming on the surface of the custard as it cools, place a piece of plastic wrap directly on the surface of the custard. This creates a barrier and helps maintain a smooth texture. Don’t cool it in the refrigerator as it’s important to bring the temperature down gradually.

how do you make the phyllo cups?

We purchased these mark phyllo cups to use with this Custard Baklava, but you can certainly make your own. purchase phyllo dough, cut it into little squares, brush with butter and then bake in a muffin tin.

can we make this ahead of time?

We personally like this Custard Baklava at room temperature, but you can certainly make the custard the day before serving and then keep it refrigerated. Top it with the crushed nuts and honey just before serving.

Will arrowroot work instead of cornstarch?

Yes, but please look up a custard recipe online that uses arrowroot instead of cornstarch to be sure.

C strong an we add other toppings to this custard Baklava?

This dessert platter is so versatile so get creative! A drizzle of Nutella would be or you can top it with fresh fruit. You can also use crushed pistachios instead of the walnuts here. br

Ingredients

Makes 5 servings

• 4 egg yolks
• ⅓ cup granulated sugar
• ¼ cup corn starch, about 3 tablespoons
• 1 ¾ cups whole milk
• pure vanilla extract, optional
• baked mini phyllo cups
• ½ cup crushed walnuts
• 1 teaspoon cinnamon, to taste
• 1 tablespoon honey

Equipment

• Medium Pot
• Mixing Bowls
• Meat Thermometer
• Nakiri Knife
• Cutting Board
• Measuring Cups + Spoons
• Liquid Measuring Cup

Method

1. Add the milk to a pot and let it come to a simmer on the stove. In the meantime, whisk the yolks, sugar, and corn starch together until combined. Once the milk has heated, take a ladle at a time, and add it to the yolk mixture as you whisk.
2. Continue this step until the milk is finished and incorporated into the egg mixture. Add the egg mixture back into the pot and put it on the stove on LOW heat. Stir the whole time until it starts to thicken which should take 4-5 minutes. The custard should be cooked to 185F (85C), so it does not become watery in the fridge.
3. Turn off the heat and add a tablespoon of butter if you want a more velvety and thick custard. Feel free to add a touch of vanilla paste or extract for flavour as well.
4. Take it off the heat, pour it into a glass bowl, and let it cool down at room temperature with plastic wrap on top. Spread it onto a plate. In a separate bowl, crush some walnuts and mix with cinnamon. Crumble it on top of the custard. Drizzle on a touch of honey and serve with the mini phyllo cups. Enjoy