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While the Basbousa batter rests, move on to making the creamy filling:
In a medium saucepan, combine ½ liter of milk, 3 tablespoons of starch, 4 tablespoons of coarse sugar, and 1 packet of vanilla sugar. Whisk the mixture to dissolve the starch and sugar completely.
Place the saucepan over medium heat, stirring constantly to prevent lumps from forming. Continue to stir until the mixture thickens and reaches a creamy consistency, similar to a thick pudding.
Once thickened, remove the saucepan from heat and immediately stir in 3 pieces of soft cream cheese. Mix thoroughly until the cream cheese melts and is fully incorporated, creating a smooth, rich cream.
Add 1 carton of natural yogurt and stir again until the cream filling is silky and lump-free.
3. Assemble the Basbousa
Now that both the Basbousa batter and cream filling are ready, it’s time to assemble:
Preheat your oven to 180°C (350°F).
Grease a medium-sized baking dish (approximately 9×9 inches or equivalent) with oil or butter to prevent sticking.
Pour half of the Basbousa batter into the prepared dish, using a spatula to spread it evenly across the bottom.
Gently pour the cream filling over the first layer of Basbousa batter, making sure it’s evenly distributed.
Pour the remaining Basbousa batter over the top of the cream filling, carefully spreading it to fully cover the cream. It helps to do this slowly to avoid mixing the layers.
4. Bake
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