Galaktoboureko
Galaktoboureko is a Greek custard that's set in a crispy, buttery phyllo pastry shell, drizzled with hot sugar syrup, and served at room temperature.
Ingredients
Method
- Gather all ingredients.
- Whisk 1 cup sugar, semolina, cornstarch, and salt together in a medium bowl until no cornstarch clumps remain.
- Bring milk to a boil in a large saucepan over medium heat. Gradually stir in semolina mixture with a wooden spoon. Cook, stirring constantly, until mixture thickens and comes to a full boil. Remove from the heat and keep warm.
- Beat eggs in a large bowl with an electric mixer on high speed. Add 1/2 cup sugar and beat for a full 10 minutes until thick and pale. Stir in vanilla.
- Fold mixture into the hot semolina mixture. Partially cover the pan and set aside to cool. Preheat the oven to 350 degrees F (175 degrees C).
- Butter a 9×13-inch baking dish. Place one phyllo sheet into the pan and brush with melted butter; repeat with six more sheets.
- Pour custard into the pan.
- Add the remaining phyllo sheets, one at a time, brushing each with butter.
- Bake in the preheated oven until top crust is crisp and custard filling has set, 40 to 45 minutes.
- When the custard is just about finished baking, stir remaining 1 cup sugar and water together in a small saucepan; bring to a boil.
- Remove custard from the oven and spoon hot syrup over top, particularly around the edges.
- Let cool to room temperature, then cut into 16 squares and serve.
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