If you want this delicate custard wrapped up by layers of thin, crunchy phyllo bathed in delicious, succulent syrup, you should make galaktoboureko, the famous Greek custard pie.
INGREDIENTS
For the syrup
3½ cups (700g) granulated sugar
2 cups (500ml) water
1 cinnamon stick
1 lemon, squeezed (not the juice. Keep the juice for future use)
For the phyllo pastry
1 package phyllo pastry, 12 sheets
1 cup (240g) butter, melted, at room temperature
For the custard cream
8 cups (2 liters) whole milk, fresh
1 cup (200g) fine semolina
1 cup (200g) granulated sugar
4 eggs
2 egg yolks
1 teaspoon vanilla extract
1 lemon zest
1 cinnamon stick
¼ cup (60g) butter, cold
INSTRUCTIONS
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