Castella Imports

Custard with Cinnamon Phyllo Crisp


For the Custard:
8oz Mascarpone Cheese
1/4 cup Sugar
1/4 cup Heavy Cream
1 tsp Regal Pure Vanilla Extract
2 medium Eggs
For the Phyllo Pastry crust:
7 sheets of Phyllo Pastry
½ stick Melted Butter
4 tbsp Castella Cinnamon Sugar
1 tbsp Sugar


For the Custard:
  1. Cream Mascarpone cheese in mixer, add sugar, heavy cream and the vanilla extract.
  2. Add eggs one at a time till mixture is smooth and well blended.
  3. Line 6 ramekins at the base with parchment paper and pour the mascarpone mixture in it.
  4. Bake in a water bath at 350° for 25 minutes or until set and golden brown.
  5. When the custards are done, take out of the oven and let cool in the water bath until room temperature, then cover and chill in the refrigerator for at least 3 hours before serving.

For the Phyllo Pastry crust:
  1. Mix together the cinnamon sugar and the additional sugar.
  2. Lay out one sheet of Phyllo pastry on a piece of parchment and brush melted butter and sprinkle some cinnamon sugar on it, cover with another sheet of pastry.
  3. Repeat with butter and cinnamon sugar on the second sheet and cover with the 3rd piece of pastry, continue until all pastry sheets are used.
  4. Cut the pastry in 6 even rectangles, and place onbaking sheet.
  5. Bake at 350° for 8 minutes or until golden brown.
  6. Leave to cool.
To serve:
Run a sharp knife along the edges of the ramekins and over turn it on the cool phyllo pastry. Peel away the parchment and top with whipped cream and sprinkle some cinnamon sugar on top. Serve immediately.