To a large non-stick pot, add half the sugar (3/4 cup / 160g), all the milk, cream and butter. Heat on medium heat without stirring. As soon as little bubbles appear around the sides, begin adding the semolina/corn flour mixture about 203 tbsp at a time while using a whisk to. Once it’s all in there the mixture
with thicken and begin bubbling. Continue mixing for 5 minutes. Turn off the heat and allow to cool to room temperature, about 30 minutes.
To a large mixing bowl add the eggs, vanilla extract and remaining sugar (3/4 cup (160g)) and beat on high speed until it thickens and turns pale, about 5-6 minutes.
Add 1/3 of the whipped egg mixture into the cooled custard and fold through in circular motions. Then repeat with another 1/3 until all the egg mixture is combined.
To Assemble And Bake
Preheat your oven. Fan Forced: 160C / 320F, No fan: 180C / 355F.
For this recipe you will need a 22x33cm / 9×13-inch baking tin with 5cm / 2 inch sides. Use a pastry brush to brush the bottom and sides with melted butter. Set aside.
Line the bottom of the baking dish with one layer of filo pastry. Drizzle (don’t brush) with a little bit of butter. Add a second layer of filo pastry going up the sides letting some hang over the sides. Then drizzle with more butter and add another layer of filo pastry. Drizzle with butter. Then add another 3 layers of filo pastry on the bottom, drizzling with butter each time.
Add the custard filling and spread around evenly. Fold over the excess pastry and drizzle with butter. Then add another 6 layers of pastry on top, drizzling
each layer with butter. Brush the final layer of pastry with a generous amount of butter.
Use a sharp knife to cut into 3 x 4 cubes to end up with 12 pieces. Bake in the middle rack of your oven for 90 minutes. The pastry will be a deep golden color.
As soon as he Galaktoboureko comes out of the oven, pour the cooled syrup over the pastry. Set aside to let it soak the syrup and serve warm or my favorite, cooled in the fridge for a couple hours!
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