Greek · Dessert
Galaktoboureko-Style Custard Cupcakes
A cupcake reimagining of galaktoboureko, the Greek custard pastry, with a semolina custard heart baked inside a lemon-scented sponge and finished with honey and cinnamon instead of syrup-soaked filo.
$1
25 minsPrep
22 minsCook
67 minsTotal
MediumLevel
Nutrition per serving
232Calories
5.4gProtein
10.1gFat
30gCarbs
15.6gSugar
0.9gFiber
190mgSodium
116mgChol
5.5gSat Fat
104mgPotassium
63mgCalcium
1mgIron
0.4mcgVitamin B12
0.8mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Make the custard first
warm the whole milk in a small saucepan over a double boiler until just steaming.
2
Whisk the semolina, half the sugar and the egg yolk together, then pour the hot milk in slowly, whisking constantly, and cook gently until thick like custard, about 4-5 minutes; stir in half the vanilla extract and set aside to cool, pressing cling film onto the surface.
3
Preheat the oven to 180°C and grease 2 holes of a 6-hole muffin tin, half-filling the empty holes with water.
4
Whisk the melted butter, whole egg, remaining sugar, lemon zest and remaining vanilla together in a bowl until pale.
5
Fold in the all-purpose flour and baking powder until just combined into a thick batter.
6
Spoon a thin layer of batter into each prepared muffin hole, add a generous spoonful of the cooled semolina custard into the centre of each, then top with the remaining batter to just cover the custard.
7
Bake for 20-22 minutes until golden and a skewer inserted into the cake part comes out clean.
8
Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
9
Once cooled, drizzle each cupcake with honey and dust with a pinch of ground cinnamon just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.5 oz14g fine semolina
- 2.3 oz65g whole milk
- 5/85/8 egg yolks, beaten (10g)
- 0.6 oz16g sugar white
- 0.1 oz2g vanilla extract
- 0.8 oz22g all purpose flour
- 0.1 oz2g baking powder
- 0.6 oz16g melted butter
- 1/21/2 eggs, beaten (22g)
- 0.1 oz3g zested lemon
- 0.5 oz14g honey
- 0 oz1g cinnamon ground
