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Cranberry Brie Phyllo Custard Cake
Cranberry Brie Phyllo Custard Cake has buttered and crinkled phyllo dough, a sweet and creamy custard, with cranberry sauce, brie cheese, and apricot jam tucked inside the layers.
Ingredients
1/2 cup dried apricots, diced small
10 tablespoons butter, melted
12 phyllo sheets (about 12 ounces of a 16 ounce box)
8 ounces double or triple cream brie
1/2 cup whole berry cranberry sauce
1/2 cup apricot preserves
5 whole eggs
1/4 cup granulated sugar
2/3 cup whole milk
2/3 cup crème fraiche
Zest of one orange
1/4 teaspoon ground cinnamon
Few grinds fresh nutmeg
Instructions
- Place chopped apricots in a small container and cover with boiling water. These will rehydrate while you work on the rest of the recipe.
- Butter a 9×13-inch casserole baking dish using some of the melted butter and preheat the oven to 350 degrees F.
- Lay out a stack of 12 phyllo sheets and using a pastry brush, brush the top sheet and then crinkle from one short end to the other. Lift and lay into one of the short ends of the prepared baking dish. Continue with the remaining sheets and butter, lining them up in the pan from one end to the other.
- Cut the brie into slices and insert the slices between the sections of crinkled phyllo.
- In a small bowl, add the cranberry sauce and apricot preserves.
- Drain the dried apricots and add to the cranberry and preserves. Stir this mixture then dot spoonfuls all over the top of the phyllo and brie.
- In a medium bowl, whisk eggs, milk, sugar, crème fraiche, zest, cinnamon, and nutmeg.
- Pour this custard over the other ingredients and bake for about 40 minutes or until a toothpick inserted into the center comes out clean.
- Let rest for 15 minutes then cut 3X4 into 12 pieces.
- Serve warm, at room temperature, or chilled.
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