Galktoboureko – Greek Custard Dessert
There are some advantages in living in the largest Greek community in the US. This is one of them!
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Equipment
- 1 Saucepan
- 1 9″ x 13″ Baking Dish
Ingredients
- 1 cup Cream of Wheat i.e. fine semolina
- 1 ½ cup sugar
- 5 eggs
- 6 cup milk
- 1 vanilla bean
- zest of 1 lemon
- 16 sheets of phyllo
- ½ cup butter melted
- ground cinnamon for sprinkling
Syrup
- ¾ cup honey Greek Thyme honey or Orange Blossom honey, preferably
- 1 cup water
- ½ cup sugar
- juice of 1/2 lemon
- 1 cinnamon stick
Instructions
- Preheat oven to 375˚ F
- In a medium saucepan, combine sugar, semolina, milk, and scrape 1 vanilla bean.
- Stir continuously over medium heat until mixture comes to a boil and thickens, about 15 minutes.
- Remove from heat and add grated zest and eggs ( lightly beaten) while stirring.
- Let cool for 10 minutes.
- Don’t start buttering your phyllo sheets, until you finish the adding the eggs to your cream or it will dry out.
- Melt butter and brush phyllo leaves.
- Arrange about eight leaves on bottom of rectangular pan.(9″ x 13“)
- Pour in cooled custard.
- Butter another eight leaves and arrange them one over the other.
- Make several cuts with a knife to allow steam to escape.
- Bake in middle of oven at 375˚ F for about 35 minutes or until golden and custard has puffed.
- Meanwhile, mix all syrup ingredients in a pot and bring to a boil and simmer gently until slightly thickened and reduced by about 1/4.
- Let completely cool.
- Pour cooled syrup over hot custard. Adjust the quantity of syrup to your liking .
- Sprinkle with cinnamon.
Nutrition
Serving: 1SquareCalories: 782kcalCarbohydrates: 138gProtein: 17gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 17mgSodium: 991mgPotassium: 278mgFiber: 5gSugar: 33gVitamin A: 219IUVitamin C: 1mgCalcium: 170mgIron: 10mg
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