Aromatic Couscous Martino with crispy custard

Couscous desserts are more popular in Tunisia and Morocco where next to the blue doors every child can enjoy a delicious treat from their mothers. Couscous is so versatile that can be combined with almost any ingredient and will never let you down. So how about a sweet decadence of couscous custard with crunchy bits?

We have brought to you many couscous dessert recipes over time. But none of them as grandiose and delicious as this one! This couscous custard recipe that combines the creamy custard with a crunchy bit of pistachios and the warmness of the couscous will leave you entirely speechless. Start by gathering all your ingredients and get to work to cook an amazing dessert for that Sunday Family gathering.

 

Ingredients

For Crispy Layers:

• 1 package frozen filo dough, defrosted
• 8 ounces melted butter
• 1 tablespoon honey
• 2 cups ground natural pistachios
• 3 tablespoons sugar
• 2 slightly damp kitchen towels
• 1 pastry brush
• 2 cookie sheets lined with parchment paper

Couscous custard:

• 6 tablespoons milk
• 3/4 cup couscous
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1 teaspoon unsalted butter
• Salt
• 3 cups heavy cream
• 1 cup of sugar
• 1/2 vanilla bean
• 8 egg yolks

Quince Compote:

• 2 cups of sugar
• 2 cups of water
• 1-pound quince, cored, peeled and cut into small cubes (1/4-inch) 1 cinnamon stick
• 1 clove
• 1 tablespoon lemon juice

Directions

Prepare the crunchy layers:

Lay out one of the kitchen towels, open the filo package, unroll and place on the towel. Cover with the second towel. Place a whole sheet of filo onto one of the sheet pans, brush with melted butter mixed with honey and sprinkle with pistachios. Repeat two more times, but on the last layer sprinkle with sugar.

Cut into six equal squares. Place a square into a greased muffin tin, pressing gently down to fit form, leave tips sticking up or slightly laying over. Bake at 375 degrees until golden and crispy, approximately 10 minutes.

Prepare the couscous custard:

Bring the milk to a boil. Mix couscous, cinnamon, ginger, butter, and salt together. Pour milk over the couscous mixture and mix to break up any lumps.

Bring cream, sugar, and vanilla to a boil. Combine egg yolks in a small bowl, add half of the boiled cream to egg yolk mixture. Return egg yolks to boiling cream and whisk until thickened, do not boil.

Strain and pour into couscous mixture, stir and cool. Return to pot and cook to boil, remove from heat. Place the mixture in a bowl, cover with plastic and refrigerate overnight

Preparing the Quince compote:

In a medium nonreactive saucepan, combine sugar and water, bring to a boil. Add quince, cinnamon, cloves and lemon juice, reduce the heat to low. Simmer, stirring occasionally, until fruit is tender and translucent, remove from heat, pour into a bowl to cool.

Strain quince from liquid and puree 1/4 of the quince. Add the puree to the leftover quince and add additional poaching liquid to moisten slightly (to make it a spoonable sauce).

Serve:

Place the crunchy filo dough on a plate, spoon some couscous custard into the cup. Spoon some quince compote onto the plate, garnish with whipped cream, mint and a few berries. Get ready for a dessert that will blow your mind.

This is one of those recipes that you do not prepare every day. It is rather a recipe which you save for special occasions. If you are hosting a feast on Sunday and you are preparing delicious dishes for the whole family, make sure to serve this dessert in the end. It is the perfect closing for a happy family lunch. If you want more recipes like this one, make sure to subscribe to our newsletter and you will receive them directly in your inbox.

And if they didn’t eat every single piece of this mouthwatering dessert make sure to save some in the fridge for the next morning. It is a refreshing sweet breakfast you can enjoy with a cup of coffee of some cold milk! Let us know in the comments how did you enjoy this creamy and crunchy couscous custard recipe!