Basbousa with Custard – Recipe – How to Make Custard Basbousa

Basbousa with Custard – Recipe – How to Make Custard Basbousa

Basbousa with custard is a popular Middle Eastern dessert enjoyed across the Arab world, especially during winter, as it provides warmth and energy. This version is moderately sweet and can be made without syrup or honey, making it ideal for those who prefer lighter sweetness. The filling can also be varied—custard, cream, or pudding are all great options.

Servings: 8 to 10 people
Nutrition per 300 g: ~550 calories, 27 g fat, 7 g protein, 71 g carbohydrates.

Ingredients for Basbousa (without honey):

 

• 1 cup shredded coconut

• 1 cup semolina

• 1 cup sugar

• 2 medium eggs

• ½ cup fresh liquid milk

• 3 tablespoons milk powder

• 1 tablespoon vanilla extract

• 1 tablespoon baking powder

• ¼ cup vegetable oil

• 1 cup prepared syrup (made with 2 cups sugar, 1 cup water, and a squeeze of lemon)

Ingredients for Custard Filling:

• 1 cup fresh milk

• 1 can cream (qishta)

• 3 tablespoons sugar

• 2 tablespoons custard powder

Preparation:

1. Prepare the basbousa mixture:
   In a large bowl, combine sugar, semolina, coconut, fresh milk, eggs, milk powder, oil, baking powder, and vanilla. Mix until well combined.

2. Prepare the custard filling:
   In another pot, add milk, sugar, cream, and custard powder. Cook over low heat, stirring constantly until the mixture thickens. Remove from heat and set aside.

3. Assemble:
   Grease a baking tray with butter. Spread half the semolina mixture evenly in the tray. Pour the custard over it, spreading evenly. Cover with the remaining semolina mixture.

4. Bake:
   Preheat the oven to a low temperature. Place the tray on the middle rack and bake until the basbousa is fully cooked and the top turns golden.

5. Finish and serve:
   Remove from the oven, cut into squares, and pour cold syrup over the hot basbousa. Serve warm or at room temperature.

Bon appétit!