Custard, cardamom combo a winner
This is a tasty late-summer dessert, writes Bronwen Laight.
Serves 12
For the syrup
■ 2 oranges, halved, thinly sliced
■ 12 cardamom pods, crushed a little to open them
■ Zest and juice of 1 lemon
■ 440g sugar
■ 1 teaspoon rosewater
For the filling
■ 3 whole eggs
■ 180g caster sugar
■ Pinch of salt
■ 11⁄2 teaspoons vanilla essence
■ 500ml milk
■ 500ml cream
■ Zest of 3 oranges
■ Zest of 3 lemons
■ 100g semolina
■ 50g unsalted butter, cut into 3-4 pieces
For the pie
■ 375g packet filo pastry, removed from the fridge
30 minutes before using (you’ll need 8-10 sheets of filo)
■ 150g unsalted butter, melted
■ 4 oranges, peel and pith cut off, segmented
■ 2 x 250g punnets strawberries, hulled, quartered
■ Edible flowers to garnish (optional)
Put the oranges, cardamom, lemon zest and juice, and sugar in a saucepan with 190ml water and simmer very gently for 15-20 minutes. Remove from the heat and stir in the rosewater. Set aside until the pie comes out of the oven.
In a mixing bowl, whisk the eggs, sugar, salt, and vanilla together.
Heat the milk, cream, and orange and lemon zests in a medium saucepan over low to medium heat, stirring frequently, for five minutes. Don’t let the mixture boil.
After five minutes, whisk in the semolina and keep stirring with a whisk until the custard thickens – this will take about five minutes. Remove from the heat and whisk in the egg and vanilla mix and the butter. Set aside to cool a little while you prepare the filo.
Preheat the oven to 180 degrees Celsius. Line a baking dish (about 32cm x 21cm x 3.5cm) with baking paper. Lie a sheet of filo width-wise in the tray and brush with melted butter. Repeat with six more sheets, brushing with butter between each layer.
Pour in the custard filling and fold the overhanging sides of the filo over the top of the pie. Cut two more sheets of filo in half and place on top of the custard, brushing with butter in between each layer. Brush the top of the pie with butter and put in the fridge to chill (this will make the filo easier to cut).
Using the tip of a sharp knife, cut the pie just through the top layers of filo into 12 portions.
Bake for 45 minutes, or until the filo is golden brown and the custard is set. Check the pie after 30 minutes to make sure the filo is not burning.
When it’s ready, remove the pie from the oven and pour over the syrup. If possible, chill it for two hours or overnight before re-cutting through the cut marks made before baking.
Mix the orange segments and strawberries together. Divide the pie pieces among plates and serve with the orange segments and strawberries, garnishing with flowers if desired.