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Add a photoThese is a real treat with filo and custard, perfect for an elegant evening or if you just want to serve something different and wow your guest
Ingredients
- 6 Eggs
- 2 Quarts warm milk
- 1 Cup Cream of rice (cereal that is cooked)
- 5 Tsp. Tapioca
- 2 Cups sugar
- 1 Tsp vanilla
- 2 Tbs. Orange zest
- 1 pk (1 lbs) filo dough
- 1 lb butter (melted)
- Syrup 1 1/2 Cup sugar
- 2 Cups water
Directions
- In a large sauce pan warm the milk, In another bowl blend eggs with sugar and slowing add milk, add cream of rice and tapioca into milk and boil until thick and set this aside. Add vanilla and orange zest and allow to cool
- Butter an 11X 13X 2 pan, start layer filo buttering between each filo layer, lay and butter 12 filo, then spoon carefully all the custard onto the filo. Continue to layer filo and butter on top of custard until all filo is used and end with heavy brushed butter sheet.
- Score the pastry in squares or diamonds, place into a 350 oven and bake for 30 minutes. When finished pour cool syrup over hot pastry.
- To make syrup blend sugar and water and boil then simmer for 15 minutes and set aside to cool
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 141g | |
| Recipe makes 30 servings | |
| Calories 279 | |
| Calories from Fat 135 | 48% |
| Total Fat 15.3g | 19% |
| Saturated Fat 9.27g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 140mg | 6% |
| Potassium 123mg | 4% |
| Total Carbs 32.92g | 9% |
| Dietary Fiber 0.1g | 0% |
| Sugars 24.08g | 16% |
| Protein 3.72g | 6% |
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