Nutrition balance score
Unbalanced
Glycemic Index
64
Moderate
Glycemic Load
70
High
Nutrition per serving
Calories758 kcal (38%)
Total Fat33.4 g (48%)
Carbs108.6 g (42%)
Sugars78.8 g (88%)
Protein8.7 g (17%)
Sodium251.2 mg (13%)
Fiber1.4 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Syrup
Custard
Base
Whipped cream
Topping
Instructions
Syrup
Step 1
In a pot, add the water, sugar, cinnamon and lemon peel and bring to a boil
Step 2
When it starts to boil, remove from the heat and add the honey - set it aside to cool completely
Custard
Step 3
Mix together the egg yolks with the sugars
Step 4
Add the cornstarch
Step 5
In a pot, heat the milk and once it’s boiling add it to the egg mixture while mixing
Step 6
Transfer it back to the pot and heat the mixture until you get a creamy texture
Step 7
Refrigerate the custard for 45 minutes
Base
Step 8
Preheat your oven to 180C
Step 9
Butter the baking pan, layer 1/3 of the phyllo dough, and drizzle with 1/3 of the butter - repeat this process twice
Step 10
Bake for 1 hour, flipping the shredded phyllo halfway for even baking
Step 11
Once done, pour cool syrup over it and let it sit for 30 minutes
Step 12
Spread the custard and top before covering it with plastic wrap, and refrigerating it for at least 2 hours
Whipped cream
Step 13
Mix the heavy cream with the powdered sugar
Step 14
Spread the whipped cream on top of the custard
Topping
Step 15
Sprinkle some roasted and crushed almonds
Notes
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