Coconut Basbousa and Fenugreek Custard by Paul Farag

Ingredients

• 550 gm fine white semolina
• 300 ml sugar syrup (see note)
• 165 gm ghee, melted
• 150 gm desiccated coconut
• 160 ml (⅔ cup) milk
• 100 gm plain yoghurt
• 60 ml (¼ cup) coconut cream
• Fenugreek custard
• 500 ml (2 cups) milk
• 1 tsp fenugreek seeds, toasted
• 110 gm caster sugar
• 60 gm custard powder
• 2 eggs