Recipe For Egg Custard Pie

Galaktoboureko Greek Custard Pie

Galaktoboureko Greek Custard Pie

Ingredients

• 450g phyllo pastry (14 ounces/ 9-10 sheets)
• 210g butter (8 ounces)

For the Custard

• 160g thin semolina (6 ounces)
• 220g sugar 7
• 5 ounces
• 500g milk (18 ounces)
• 4 eggs (separated into whites and yolks)
• a knob of butter
• 2 tsps vanilla extract
• 500g single cream (18 ounces)

For the Syrup

• 360g water (12 ounces)
• 640g sugar (22 ounces)
• 2 tbsp honey
• zest of 1 lemon
• a cinnamon stick (optional)

Method

Syrup

1. Into a small pan add the sugar, the water and lemon zest (and a cinammon stick) and bring to the boil
2. Let it simmer for about 5 minutes, until the sugar has dissolved; remove the pan from the stove, add the honey and stir
3. Leave the syrup aside to cool completely
4. To prepare the custard :For the Galaktoboureko (steps 2-7), divide the eggs into yolks and whites
5. In most traditional Greek recipes, the eggs are added whole towards the end, but with this Galaktoboureko recipe the eggs are beaten into meringues and combined in the semolina based cream
6. This is the secret to a more fluffy and creamy custard and to avoid the egg-y smell, which can ruin the flavour of your Galaktoboureko
7. Place the egg whites and 50g sugar in a mixing bowl
8. Make sure your egg whites, bowl and whisk attachment/s are free of any water
9. Use an electric mixer or electric hand beaters to whisk the egg whites and sugar until the mixture is very thick and glossy, all the sugar has dissolved and a long trailing peak forms when the whisk is lifted (meringues)
10. Set aside
11. In another bowl, whisk the yolks and 50g of sugar, until the mixture is thick and foamy
12. This should take about 5 minutes
13. With a spatula add 1/4 of the meringues into the egg yolks-sugar mixture and blend with light circular movement from the bottom up
14. Gradually add all the meringues into the mixture and fold
15. Pour into a saucepan the milk, the milk cream and the rest of the sugar, and bring to the boil
16. As soon as it comes to the boil slowly add the semolina and the vanilla extract; turn the heat down to medium heat and whisk constantly until it the mixture becomes creamy
17. Remove the pan from the stove, add a knob of butter and fold
18. Fold together the two mixtures, from step 5 and step 6 and set aside
19. Stir occasionally, to keep the custard from forming a skin on top, while you prepare the rest of the Galaktoboureko recipe
20. For this Galaktoboureko recipe, you need a large baking tray, approx 20x30cm
21. Melt 230g of butter, and butter the bottom and sides of the tray
22. Remove the phyllo roll from the plastic sleeve; you will use 5 sheets of phyllo :For the bottom of the Galaktoboureko
23. Begin by layering the sheets one by one on the bottom of the tray, making sure to sprinkle each one thoroughly with melted butter
24. Layer four sheets of phyllo so that they extend half in the pan and half out of the pan horizontally and vertically and one more in the middle
25. Tip in the custard, smoothing the surface with a spatula and fold the phyllo sheet flaps over the custard
26. Add 4 sheets on top, sprinkling each sheet with melted butter
27. With a knife trim some of the excessive phyllo and roll the rest on the edges
28. Brush the top with enough butter and scar the top of the Galaktoboureko with a sharp knife
29. Bake in a preheated oven at 160C for 60 to 75 minutes until the phyllo is crisp and golden
30. As soon as the Galaktoboureko is ready, ladle slowly the cold syrup over the pastry, enabling each ladle to be absorbed
31. Serve after the syrup is absorbed