Baked Custard With Pastry Filo Dough

Ingredients

• quarts milk
• 3 tablespoon cream of wheat
• 3 tablespoon corn-starch
• cup cold water
• pound butter
• 1 pound of filo or pastry dough
• cup sugar

Method

1. 1

   Bring milk to boiling stage and gradually add cream of wheat.

2. 2

   Continue stirring and cooking until mixture starts to thicken.

3. 3

   Slowly add the milk mixture to beaten eggs, then add the cornstarch mixture, the sugar and butter.

4. 4

   Blend well, transfer mixture into saucepan and heat until boiling point is reached, stirring constantly.

5. 5

   Cook for a few minutes until mixture thickens.

6. 6

   Prepare three 9 inch pie pans using half of filo dough for the bottom of pans, spreading melted butter between each layer, pour in the milk mixture, use the balance of the filo for the top, again spreading every layer with melted butter.

7. 7

   Bake in 350 degree oven for 1 hour.

As published

This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 9. The excerpt below is the record exactly as published.

Baked Custard With Pastry Filo Dough quarts milk 3 tablespoon corn- /4 cup cream of wheat starch eges slightly beaten cup cold water teaspoon vanilla pound butter cup sugar % 1 4 mre W bd Crust: 1 pound butter to spread on dough 1 pound of filo or pastry dough

Cook this with the app: pantry check, scaling, and the assistant.