PHYLLO PASTRY CUSTARD CAKE
PHYLLO PASTRY CUSTARD CAKE Very easy and oh so tasty 😁 - 1 pack (500 g) Phyllo pastry, defrosted overnight in the fridge - 250 g butter / baking margarine,
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Cooking tools:
- Baking dish
- Oven
- Stove
- Pot
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Aluminum foil
- Peeler
- Chef's knife
- Cutting board
- Citrus press
Ingredients
- 1 pack (500 g) Phyllo pastry, defrosted overnight in the fridge
- 250 g butter / baking margarine, melted
- Custard:
- 2 cups milk
- 4 large eggs
- 2 cups sugar (you could cut sugar to 1 ½ cups of you want it less sweet)
- 2 tablespoons vanilla extract
- 2 teaspoons almond extract, optional
- Syrup:
- 1 cup sugar
- 1 cup water
- 1 tablespoon lemon juice from half a fresh lemon
- 1 cinnamon stick
- lemon peel from about half a large lemon
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