Gourmet Basbousa with pastry cream and chocolate chips
Recipe by nadia di couzina
Traditional basbousa revisited with a light pastry cream, butter, coconut and chocolate chips. Moist individual mini cakes soaked in a vanilla‑flavored syrup, perfect for a snack or dessert.
MediumMaghrebServes 6
Printable version with shopping checklist
Source Video
1h 6m
Prep
37m
Cook
12m
Cleanup
1h 55m
Total
Cost Breakdown
Total cost:$7.00
Per serving:$1.17
Critical Success Points
- • Cooking the pastry cream until thickened
- • Baking until golden coloration
- • Soaking the cakes with still‑warm syrup
- • Unmolding the basbousas only when completely cooled
Safety Warnings
- • Be careful of hot milk splatters
- • Do not let the syrup boil too long to avoid burns
- • Use kitchen gloves when handling hot molds
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