Couscous Custard

Total Time:
13 hr
12 hr
1 hr

8 servings

  • For Crispy Layers:
  • 1 package frozen fillo dough, defrosted
  • 8 ounces melted butter
  • 1 tablespoon honey
  • 2 cups ground natural pistachios
  • 3 tablespoons sugar
  • 2 slightly damp kitchen towels
  • 1 pastry brush
  • 2 cookie sheets lined with parchment paper
  • Couscous custard:
  • 6 tablespoons milk
  • 3/4 cup couscous
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon unsalted butter
  • Salt
  • 3 cups heavy cream
  • 1 cup sugar
  • 1/2 vanilla bean
  • 8 egg yolks
  • Quince Compote:
  • 2 cups sugar
  • 2 cups water
  • 1 pound quince, cored, peeled and cut into small cubes (1/4-inch) 1 cinnamon stick
  • 1 clove
  • 1 tablespoon lemon juice
For Crispy Layers:
  • Have all ingredients ready before you begin.

  • Lay out one of the kitchen towels, open the filo package, unroll and place on the towel. Cover with the second towel.

  • Place a whole sheet of filo onto one of the sheet pans, brush with melted butter mixed with honey and sprinkle with pistachios.

  • Repeat two more times, but on last layer sprinkle with sugar.

  • Cut into six equal squares.

  • Place a square into a greased muffin tin, pressing gently down to fit form, leave tips sticking up or slightly laying over.

  • Bake at 375 degrees until golden and crispy, approximately 10 minutes.

Couscous custard:
  • Bring the milk to a boil.

  • Mix couscous, cinnamon, ginger, butter and salt together.

  • Pour milk over the couscous mixture and mix to break up any lumps.

  • Bring cream, sugar and vanilla to a boil.

  • Combine egg yolks in a small bowl, add half of boiled cream to egg yolk mix.

  • Return egg yolks to boiling cream and whisk until thickened, do not boil.

  • Strain and pour into couscous mixture, stir and cool.

  • Return to pot and cook to boil, remove from heat.

  • Place mixture in bowl, cover with plastic and refrigerate overnight

Quince Compote:
  • In a medium nonreactive saucepan, combine sugar and water, bring to a boil.

  • Add quince, cinnamon, cloves and lemon juice, reduce the heat to low.

  • Simmer, stirring occasionally, until fruit is tender and translucent, remove from heat, pour into bowl to cool.

  • Strain quince from liquid and puree 1/4 of the quince.

  • Add the puree to the left over quince and add additional poaching liquid to moisten slightly (to make it a spoonable sauce).

  • To Assemble:

  • Place filo dough on plate, spoon some couscous custard into the cup.

  • Spoon some quince compote onto the plate, garnish with whipped cream, mint and a few berries.

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