• 20 gms All purpose Flour
• 3 Eggs (separate the yolks from the whites)
• 25 ml Whole Milk 
• 1 tsp Vanilla Extract 
• 1/4 tsp Cinnamon powder 
• Salt, a pinch
• 125 ml whole Milk
• Puff pastry Sheets

• 85 ml Water
• 120 gm Sugar

1. Measure the flour and set aside. 
2. Depart the egg yolks from the whites and set aside. 
3. In a saucepan, pour in the 125 ml milk and add in the vanilla extract and allow to heat, until almost boiling.
4. In a bowl, add in the measured flour, cinnamon powder, and salt, mix using a whisk. Now gradually add in the 25 ml milk and combine without any lumps. 
5. Next add in the egg yolks and mix well.
6. In another saucepan, add the sugar and water and allow to come to a boil or until the sugar melts into the water and forms sugar syrup.
7. To the flour and milk slurry, add in the warm milk, whilst rigorously whisking (or else the eggs will get get lumpy and cooked).
8. Similarly add in the sugar syrup and whisk continuously while pouring the hot syrup. 
9. Preheat oven at 290 deg C or the highest temperature setting on your oven.
10. In a muffin pan, press the puff pastry sheets into the cavities without tearing them. Cut off the excess dough using an offset spatula.
    

    
    

    
    

    

    

    
    

    
    
11. Dip your fingers in cold water and press the inner sides of the tarts to keep the tarts cool when pouring the custard.
12. Fill the tart cups halfway through and bake them for around 10-12 minutes or until the top of the tarts get caramelized.
    
    
    
13. Enjoy warm with a cup of coffee! ☕️ 

Crema Catalana

Ingredients: (recipe adapted from Spain on a fork)

Instructions:

• 1 tbsp basil seeds, soaked in water
• 2 tbsp Arrowroot powder, made into a slurry with some water
• 1/2 cup milk
• 1/2 cup coconut milk (store bought/ freshly squeezed)
• Cardamom powder, a pinch
• 4 - 5 tbsp Sugar
• A scoop of Vanilla Ice cream
• 1 tsp of toasted shredded coconut (for garnishing, optional)
• 2 tbsp Sabudana pearls (soaked in water at least for 3-4 hours), optional 

1. Boil and drain the sabudana pearls that has been soaked and set aside.
2. Into a saucepan, add in your arrowroot slurry, milk, sugar and cardamom powder and bring to a boil, whilst stirring constantly, so that no lumps form.
3. Set the arrowroot custard aside to cool.
4. Blend the arrowroot Custard with coconut milk and chilled milk.
5. Into a tall glass, drop your boiled and cooled sabudana pearls, then pour some of your arrowroot Custard milkshake, drop in some soaked basil seeds, and pour your milkshake, finally drop 1 scoop of vanilla ice cream and pour in your Custard Milkshake.
6. Finally garnish with toasted, sweetened shredded coconut and enjoy!

• Phyllo dough sheets, thawed
• 3 tbsp Unsalted Butter
• 2 cups milk
• Little more than 1/4 cup sugar 
• 1/4 cup semolina/ rava
• 1 whole egg 
• 1 egg yolk
• 1 tsp vanilla essence
• Zest of lemon or orange
• Salt, a pinch 

• 3/4 cup sugar
• 1/4 cup honey 
• 1/2 water
• A Cinnamon stick
• 2 tbsp lemon juice
• 1 tsp vanilla essence

1. In a sauce pan, combine sugar, water, lemon juice and Cinnamon stick. 
2. Bring to a boil and allow to boil for around 30 seconds. 
3. Remove from heat and pour your honey to the sugar syrup prepared and mix well and set aside to cool. 

1. Beat the egg, yolk, half the sugar, salt, Semolina and corn starch for around 3 minutes until thick and pale. 
   
   
   
2. Next pour the milk in the saucepan and allow the milk to heat on low.
3. Next add the egg mixture to the milk and slowly cook over low heat while stirring constantly until it thickens. 
4. Remove from heat and add vanilla extract and lemon zest. Mix well and set aside. 
5. Grease your 4" by 7" baking dish, with melted butter. 
6. Preheat your oven to 180°C.
7. Line the first layer of Phyllo sheet on your baking dish, keeping in mind to allow half the sheet to hang out of the baking dish and drizzle melted butter on each layer. 
8. After your first set of about 4 layers are done, pour the custard layer in the middle and fold the Phyllo sheets hanging over the sides, while drizzling melted butter on each layer of Phyllo sheet as you go. **
   
   
   
9.  Score the resultant pie into the desired number of squares, keeping in mind not to score too deep into the pie, all way to the bottom. 
   
   
   
10. Use up all the remaining butter brushing the Phyllo on all sides.
11. Bake for 40 minutes or more, depending on your oven until it turn deep golden in colour. 
12. As soon as the pie is done, cut deep through the scored areas to the bottom, so that it's easier to take portions as required. 
13. Pour the prepared and cooled sugar syrup over the pie. 
14. Sprinkle silvered pistachios or powdered Cinnamon, allow to set for 30 minutes or according to your liking you may have it warm and oozing, or if you like it set, have it after 30 minutes and enjoy! 

• Be careful to only pour sugar syrup that has been cooled and pour over the baked galaktoboureko allow to soak.. And enjoy!
• **You may use extra sheets and tuck in if necessary, I forgot to allow to hang the sheets a bit over the dish, so I had to place extra sheets on top. 

• 575 ml full fat fresh milk
• 1 pack vanilla dessert mix (pic inserted) 
• 4 tbsp Corn Flour + 3 tbsp milk
• 1/4 cup Condensed milk
• 1 cup cut fresh fruits **
• 1/2 cup dry fruits, chopped (dry Fig, dates etc)
• 1/4 cup nuts, chopped

1. In a saucepan (not steel, heavy bottom) , pour milk and the contents of the sachet and mix well.
2. Before the mix comes to a boil add in your corn flour slurry (corn flour mixed in milk) while stirring constantly.
3. Now once the mix comes to a boil, switch off the flame and add in your Condensed milk. Stir well.
4. Now transfer to a bowl and allow to cool.
5. Once almost cool, place a cling wrap touching the upper layer of the custard, so that a thin layer doesn't form in the top. 
6. Allow to refrigerate at least for 3 hours or more depending on the consistency of the custard after 3 hrs. *
7. Once the custard is set, hand whisk the custard well until you see no more lumps and then add in your fruits, dry fruits and nuts. 
8. Mix well. 
9. To decorate your serving bowl/glass, pour some hersheys strawberry syrup in your serving bowl/glass and add your prepared fruit salad to your decorated bowl.

Ingredients:

• Bundt pan
• 1 pack Strawberry/ Cherry flavor Jelly
• 1 pack Caramel Custard Pudding Mix
• 275 ml whole milk
• 1 Apple, Chopped uniformly
• 8-10 Strawberries, quartered
• Water, as required, on the pack
• Sugar, if required

Instructions:

1. Chop your fruits, (apple and strawberries uniformly) and make the jelly according to the instructions at the backside of the jelly pack.

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4. Pour in the prepared jelly liquid into the bundt pan and drop in the fruits proportionately and place in the fridge to set.
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7. After about half an hour make your caramel custard according to the instructions on the pack and once the mixture is about to boil switch off the flame and let the mixture cool enough to pour over the jelly.
8. Ps: Do not keep the caramel to cool for too long as it might start to set.
9. Pour the cooled custard mixture slowly over the now set jelly and place in the fridge to set. At least for 3-4 hours.
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12. Once set place bundt pan in warm water for 5 minutes and slowly invert onto a serving plate by keep the plate upside down on the bundt pan and tilting the plate and pan together to invert and voila! Your pudding is ready to be relished!

• NOTE: 
• I like the Green's brand for the Caramel Custard. You may make your own caramel custard if you want. But this is an instant option. (very handy when you have guests coming over)
• You may add extra sugar before the milk boils if you feel the sweetness of the custard isn't enough.
• Only use the bundt pan if you are willing to take the risk. If so please do not forget this step, place your bundt pan in warm water for 5 minutes before you invert the pudding onto a serving plate.
• You may do the same in a glass bowl for more transparency if you do not want to invert and take a risk😊 but the bundt pan version looks so beautiful 😍😍😍