This Greek custard containing vanilla extract, castor sugar, egg yolk, milk and cinnamon powder is served in a tart, garnished with blue berries, powdered sugar and mint leaves.
Bougatsa Recipe by Chef Ranveer Brar
Serves

- 4

Cooking Time

-60 Min

Difficulty

- Medium

Preparation Time

- 10 Min

INGREDIENTS

  • 1 litre Whole Milk
  • 200 gms Castor Sugar
  • 120 gms All Purpose Flour
  • 2 Eggs
  • 1 tsp Cinnamon Powder
  • 1 tsp Vanilla Extract
  • 10 Phyllo Sheets
  • 20 gms Butter(melted)
  • 20 gms Blueberries
  • ½ tsp Lemon Juice
  • 1 tbsp Sugar
  • For Garnish Mint Sprigs
  • Castor Sugar

HOW TO PREPARE BOUGATSA

  1. 1

    In a thick bottom sauce pan boil the milk.
  2. 2

    In a bowl, take 200 gms sugar, 120 gms flour, two eggs and whisk it to a batter consistency.
  3. 3

    Add cinnamon powder, vanilla extract and mix well.
  4. 4

    Add batter to the milk just before the milk comes to boil.
  5. 5

    Cut phyllo sheets into square shape.
  6. 6

    Place 4 sheets on top of each other to look like star shape and place them in a tart mould and pour melted butter in the centre of the sheets.
  7. 7

    Pour custard in the phyllo cups up to 2/3 level and leave some space on top.
  8. 8

    Bake phyllo cups at 160 degree Celsius for 45 minutes, the custard should have a wobbly texture when ready.
  9. 9

    In a pan toss blueberries, in lemon juice and sugar.
  10. 10

    Garnish Bougasta with blueberries, mint sprigs, crushed baked phyllo sheets and sprinkled castor sugar.
  11. 11

    Bougasta is ready to be served.
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About Chef

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Ranveer Brar

Chef

Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

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