Dessert
Galaktoboureko (Greece)
- Preparation time
- 1 h 10
- Servings
- serves 8
Ingredients
- Milk — to buy1L
- Egg — to buy4
- Sugar — to buy200g
- Couscous semolina — to buy80g
- Phyllo dough — to buy300g
- Butter — to buy100g
- Lemon — to buy1
Preparation
Bring the milk to a simmer in a saucepan, without letting it boil.
In a large bowl, whisk the eggs with the sugar and semolina until smooth, then pour in the hot milk little by little while whisking constantly so the eggs don't cook too fast.
Pour it all back into the saucepan and heat over low heat, stirring constantly with a wooden spoon, until the cream thickens well and coats the spoon. Let it cool slightly.
Generously butter an oven dish, then lay and stack half the phyllo sheets, buttering each layer with a brush: work quickly and keep the remaining sheets under a damp cloth so they don't dry out.
Pour the slightly cooled cream over the pastry, cover with the remaining buttered sheets one by one, and tuck the edges into the dish to fully enclose the filling.
Bake for 35-40 minutes at 180°C, until the top is nicely golden and crisp.
While it bakes, make a syrup by bringing the sugar, water and lemon juice to a boil for 5 minutes, until it thickens slightly.
As soon as it comes out of the oven, immediately pour the warm syrup over the hot cake (this hot/warm contrast is key for proper absorption), then let it cool completely before cutting into portions.