Custard

apples (about 600 grams/21 oz, chopped) • lemon juice • sugar • butter (about 10 grams) • cinnamon • eggs • sugar (100-150 grams) • cornstarch (80 grams) • whole milk (700 ml) • Vanilla extract • Orange or lemon zest • all-purpose flour (300 grams) •

phyllo dough • (300-400 grams) butter, plus a little extra for greasing the baking dishes 👉 see the note in step 7 • whole milk • heavy cream • butter • vanilla sugar or 2 teaspoons vanilla extract • (150-200 grams) fine semolina • (about 135 grams) sugar • salt • For serving: powdered sugar + cinnamon • whole milk • butter •

whole milk (1 liter) • fine semolina (150 grams) • sugar (100 grams) • vanilla sugar or 2 teaspoons vanilla extract • unsalted butter (20 grams) • phyllo dough • unsalted butter (120 grams)

eggs • evaporated milk (12 fl oz / 354 ml) • sweetened condensed milk (14 oz / 397 ml) • vanilla extract • sugar (75 grams) • lemon juice (5 ml) • water (22 ml)

dried prunes • salted butter (about 60 grams) or unsalted butter with a pinch of salt, at room temperature • granulated sugar or powdered sugar (about 125 grams) • all-purpose flour (about 100 grams) • large eggs, at room temperature • vanilla extract • rum or orange juice • whole milk (about 500 ml), at room temperature

milk (1.5 liters) • fine semolina (200 grams) • Zest of 1 lemon • sugar (200 grams) • salt • unsalted butter (about 28 grams) • egg • phyllo dough (450 grams) • melted unsalted butter (150 grams) • Powdered sugar & cinnamon for dusting

phyllo dough (about 1.1 lbs or 500 grams) • fine semolina (about 225 grams) • sugar (about 200 grams) • (Use any sugar you like; I usually use half for even less sweetness) • whole milk (about 1.3 liters) • unsalted butter • medium eggs or 2 large eggs • vanilla extract or 2 packets vanilla sugar • Zest of 1 lemon or 1 large orange (I use lemon in the custard and orange in the syrup) • melted unsalted butter (about 150 grams) for brushing the phyllo • white sugar (about 300 grams; you can use half white and half brown or coconut sugar) • water (about 250 grams) •

phyllo dough for desserts • melted butter • milk (2 liters) • sugar (about 400 grams) • eggs • coarse semolina (about 170 grams) and a little fine semolina • butter • Peel from 1 lemon • vanilla extract • water (about 360 ml) • sugar (about 300 grams) • Juice from 1/2 lemon •

phyllo dough • whole milk (1 liter) • heavy cream (8.8 oz or 250 grams) • salt • sugar (10-10.5 oz or 280-300 grams) • unsalted butter • large eggs • vanilla bean • Grated orange or lemon zest • fine semolina (5.3 oz or 150 grams) • coarse semolina (3.5 oz or 100 grams) • water •

phyllo dough for desserts • unsalted butter (about 250 grams) • whole milk (500 ml) • heavy cream (35%) (500 ml) • eggs • sugar (about 200 grams) • fine semolina (about 200 grams) • vanilla extract • salt • unsalted butter (about 100 grams) • water (400 ml) • sugar (about 500 grams) •

sugar (800 grams) • water (450 grams) • cinnamon stick • Peel from 1 lemon • honey (75 grams) • eggs • sugar (200 grams) • heavy cream (500 grams) • whole milk (500 grams) • salt • vanilla extract • fine semolina (170 grams) •

phyllo dough for desserts • unsalted butter (about 230 grams) • heavy cream (about 500 grams) • whole milk (500 ml) • sugar (about 100 grams) • medium eggs, at room temperature • vanilla extract • rose water • cornstarch (about 125 grams) • cold unsalted butter (about 50 grams) • sugar (about 350 grams) • water (about 250 grams) •

fine semolina (170 grams) • sugar, divided into three parts (about 1/4 cup + 1/4 cup + 1/2 cup) (200 grams: 50g + 50g + 100g) • heavy cream (500 grams) • whole milk (500 grams) • eggs, separated into whites and yolks • butter • vanilla sugar or 3 teaspoons vanilla extract • melted butter for brushing the phyllo (220 grams) • phyllo dough • sugar (800 grams) • water (450 grams) • honey •

phyllo dough (for syrupy desserts) • little melted butter for brushing the phyllo sheets • For the custard: • whole milk (1 liter) • eggs, lightly beaten (use fewer if you prefer) • unsalted butter (for extra aroma, use clarified butter if available) • sugar (200–300 grams) • fine semolina (about 160 grams) • vanilla extract • For the syrup: • water (600 ml) • sugar (600 grams) •

phyllo dough for desserts • unsalted butter, melted (200 grams) • --------------------------------------------------- • sweetened condensed milk • water (use the condensed milk can to measure) • eggs • plain yogurt (about 240 grams) • vanilla sugar or 2 teaspoons vanilla extract • Zest of 1 lemon • baking powder • ---------------------------------------------- • Powdered sugar •

phyllo dough (450-500 grams) • unsalted butter (100 grams), plus more for brushing • whole milk (2 liters) • granulated sugar (250-400 grams), to taste • large eggs • fine semolina (220 grams) • unsalted butter (100 grams) • vanilla sugar or 2 teaspoons vanilla extract • granulated sugar (800 grams) • water (500 grams) • lemon (juice and peel) • cinnamon stick

phyllo dough (about 500 grams) • fine semolina (about 160 grams) • sugar (about 300 grams) • whole milk (1 liter) • eggs • unsalted butter (about 40 grams) • vanilla sugar or 2 teaspoons vanilla extract • Optional: plenty of orange zest • Melted butter for brushing the phyllo • sugar (about 700 grams) • water (about 600 ml) • Peel of 1 lemon •