Greek Custard Dessert

phyllo pastry

🥗Healthier: whole wheat phyllo

💰Cheaper: homemade pastry dough

Whole wheat phyllo adds fiber, while homemade dough can reduce costs.

semolina

🥗Healthier: cornstarch

💰Cheaper: all-purpose flour

Cornstarch provides a gluten-free option, while all-purpose flour is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine can be more affordable.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is lower in glycemic index, while sugar is widely available.

In a heavy bottom pot add in the milk, half of the sugar, and warm up the mixture over medium heat until steaming.

In a bowl whisk together the eggs, cornstarch, and the other half of the sugar.

Once the milk gets hot just before it starts boiling, turn off the heat, and using a ladle start pouring it slowly into the egg mixture one ladle at a time while constantly whisking the eggs.

When half of the milk is transferred into the eggs, pour the mixture back into the pot as you whisk.

Now add in the lemon zest and freshly grated nutmeg and bring back to a medium heat whisking constantly.

Once it's thick and you have 1 bubble or two in the middle of the pot the custard is done.

Pour the mixture into serving glasses and top with cinnamon and walnuts and eat right away or serve it chilled.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens