INSTRUCTIONS
01/07

 

Cream: In a saucepan, heat the milk with the orange zest over medium heat.

 

Mix the sugar with the semolina, whole eggs, and egg yolks. Before the milk comes to a boil, pour 1/3 of it into the egg mixture, stir, and then pour it back into the remaining milk. Continue stirring.

 

Once the cream thickens and starts to bubble, remove it from the heat. Cover it with plastic wrap, pressing it directly onto the surface of the cream.

 

In a 24 cm diameter baking pan, layer the filo sheets crosswise, buttering each one, so the edges hang over the sides of the pan. Pour the cream into the pan and fold the edges of the filo sheets over the top of the cream, creating a rim around the filling.

 

Butter the top and bake in a preheated oven at 170°C for at least 1 hour. Remove from the oven and let it cool completely.

 

Prepare the syrup by boiling 500 g of sugar, the water, and glucose for 2 minutes. Drizzle the warm syrup over the cooled dessert.

 

Once the dessert has cooled completely, sprinkle with the remaining 30 g of sugar and caramelize it with a blowtorch. Serve.
The recipe was originally published in the magazine Cantina t. September 2024
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