Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, poupeki (semolina custard pie). It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Poupeki (semolina custard pie) is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Poupeki (semolina custard pie) is something that I have loved my entire life. They are nice and they look wonderful.
The Best Semolina Custard Recipes on Yummly Semolina Custard In Kataifi With Wild Figs And Turkish Apricots, Orange Custard, Vanilla Custard. Listen, I know this isn't semolina pudding because it's missing the key ingredient. semolina!
To begin with this recipe, we have to prepare a few components. You can cook poupeki (semolina custard pie) using 14 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Poupeki (semolina custard pie):
- Take For the custard
- Make ready 1 litre fresh milk
- Make ready 1 cup fine semolina
- Make ready 1/2 cup sugar
- Prepare 3-4 tbsp butter
- Take 2 vanillins (powder)
- Prepare 2-3 filo pastry
- Prepare cinnamon powder
- Get For the syrup
- Get 2 cups sugar
- Take 2 cups water
- Take 1 lemon peel
- Get 1 tsp lemon juice
- Make ready 1 cinnamon stick
If you are craving something sweet and decadent, you are in luck! I have just the thing for you today. This is basbousa or basboussa, an Egyptian specialty, also known as namoura, revani or ravani … A creamy, decadent semolina custard pie, this is a popular Greek dessert flavoured with cinnamon and vanilla. Semolina - ground wheat - is the quiet achiever at the heart of these sweet and savoury bakes.
Steps to make Poupeki (semolina custard pie):
- Heat the milk with the sugar and slowly add the semolina.
- Add the vanillin powder and stir until the custard thickens and bubbles.
- As soon as the custard thickens add the butter and stir.
- Take a round baking tray of 36 cm (or a tart pan), butter it and spread the filo pastry (don't butter the last one since the custard will go on top).
- Pour the custard and fold the sides of the pastry sheets that stick out.
- Bake in a preheated oven for 30 minutes at 180 °C using both radiant elements (take care that the bottom is well cooked).
- Prepare the syrup by boiling all the ingredients for 10 minutes.
- When the sweet is lukewarm pour the syrup over it while hot.
- Sprinkle with cinnamon and serve.
Layers of buttered filo encase a sweet semolina custard which is baked into a golden flaky pie. Dusted with icing sugar and cinnamon, it's the perfect accompaniment to, well, just about anything. Brush each sheet with butter and fan the sheets over the custard to cover the surface. In Britain, the word semolina conjures up images of grim school dinners, but farther east it's one of the staple ingredients of sweet and savoury cooking alike. Semolina pudding or semolina porridge is a porridge-type pudding made from semolina, which is cooked with milk, or a mixture of milk and water.
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