Peach Custard Pie (Serves 8)
i sweet
Ingredients:
1 roll of phyllo dough
100 g melted butter
1 can of canned peaches
For the Custard:
500 g milk
3 egg yolks
40 g cornstarch
30 g sugar
2 g vanilla
80 g sweetened whipped cream powder
For Garnish:
100 g almond flakes
100 g powdered sugar
Preparation:
For the Custard:
1. Whisk egg yolks, vanilla, sugar, and cornstarch in a bowl. Gradually add hot milk while stirring.
2. Cook the mixture on the stove, stirring continuously until thickened.
3. Mix in the whipped cream powder and let cool completely.
Assembling the Pie:
1. In a baking tray, layer half of the phyllo sheets, brushing every two sheets with melted butter.
2. Spread the custard over the phyllo and arrange peach slices on top. (Peaches can also be diced.)
3. Cover with the remaining phyllo sheets, brushing every two layers with butter.
4. Bake in a preheated oven at 170°C for 20 minutes until golden.
5. Garnish with powdered sugar and almond flakes. Serve warm
1 roll of phyllo dough
100 g melted butter
1 can of canned peaches
For the Custard:
500 g milk
3 egg yolks
40 g cornstarch
30 g sugar
2 g vanilla
80 g sweetened whipped cream powder
For Garnish:
100 g almond flakes
100 g powdered sugar
Preparation:
For the Custard:
1. Whisk egg yolks, vanilla, sugar, and cornstarch in a bowl. Gradually add hot milk while stirring.
2. Cook the mixture on the stove, stirring continuously until thickened.
3. Mix in the whipped cream powder and let cool completely.
Assembling the Pie:
1. In a baking tray, layer half of the phyllo sheets, brushing every two sheets with melted butter.
2. Spread the custard over the phyllo and arrange peach slices on top. (Peaches can also be diced.)
3. Cover with the remaining phyllo sheets, brushing every two layers with butter.
4. Bake in a preheated oven at 170°C for 20 minutes until golden.
5. Garnish with powdered sugar and almond flakes. Serve warm