Galaktoboureko
Serves: 2
Irma Bergnaum
1 January 1970
Based on User reviews:
35
Spice
47
Sweetness
51
Sourness
36
mins
Prep time (avg)
6.5
Difficulty
Ingredients:
6 cups
Whole Milk1 cup
Semolina Flour3.5 tbsps
Cornstarch1 cup
White Sugar1 tsp
Salt6
Eggs1 tsp
Vanilla Extract3 cup
Butter (melted)1 cup
WaterDirections:
1
Pour milk into a large saucepan, and bring to a boil over medium heat
2
In a medium bowl, whisk together the semolina, cornstarch, 1 cup sugar and salt so there are no cornstarch clumps
3
When milk comes to a boil, gradually add the semolina mixture, stirring constantly with a wooden spoon
4
Cook, stirring constantly until the mixture thickens and comes to a full boil
5
Remove from heat, and set aside
6
Keep warm
7
In a large bowl, beat eggs with an electric mixer at high speed
8
Add 1/2 cup of sugar, and whip until thick and pale, about 10 minutes
9
Stir in vanilla
10
Fold the whipped eggs into the hot semolina mixture
11
Partially cover the pan, and set aside to cool
12
Preheat the oven to 350 degrees F (175 degrees C)
13
Butter a 9x13 inch baking dish, and layer 7 sheets of phyllo into the pan, brushing each one with butter as you lay it in
14
Pour the custard into the pan over the phyllo, and cover with the remaining 5 sheets of phyllo, brushing each sheet with butter as you lay it down
15
Bake for 40 to 45 minutes in the preheated oven, until the top crust is crisp and the custard filling has set
16
In a small saucepan, stir together the remaining cup of sugar and water
17
Bring to a boil
18
When the Galaktoboureko comes out of the oven, spoon the hot sugar syrup over the top, particularly the edges
19
Cool completely before cutting and serving
20
Store in the refrigerator