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Custard Flutes
(Floyeres)
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| What You Need: |
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6 egg yolks
1 cup sugar
1 cup regular uncooked farina
6 cups scalded milk
1 tablespoon grated lemon peel or 1 teaspoon vanilla extract
12 phyllo sheets
2 sticks (˝ pound) unsalted butter, melted, for brushing phyllo
SYRUP
4 cups sugar
1 tablespoon fresh lemon juice
2 cups water
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| How To Cook: |
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1. Preheat oven to 350°F.
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2. In a large bowl, beat egg yolks with sugar. Add farina and mix well. Slowly stir in scalded milk and lemon peel or vanilla extract. Return mixture to pot and cook, stirring constantly, until mixture thickens, about 15 minutes. Cool.
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3. Cut sheets of phyllo pastry in half, keeping pastry not in use carefully covered with plastic wrap (see How to work with "PHYLLO".) Brush each piece evenly, with melted butter and fold in half.
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4. Place 1 tablespoon of filling at one end and fold edges toward middle. Butter and roll up each piece. Place on an ungreased baking pan; brush with melted butter. Bake for 25 to 30 minutes, or until golden.
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WHILE CUSTARD FLUTES ARE BAKING, PREPARE SYRUP:
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1. Combine all ingredients in a saucepan. Bring to a boil, and simmer for 15 minutes.
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2. Cool. Pour cool syrup over hot custard flutes.
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