Galaktoboureko

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 15
• 6 cups whole milk
• 1 cup semolina flour
• 3 1/2 tablespoons cornstarch
• 1 cup sugar
• 1/4 teaspoon salt
• 6 eggs
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 3/4 cup butter, melted
• 12 sheets phyllo dough
• 1 cup water
• 1 cup sugar

Recipe

• 1 pour milk into a large saucepan, and bring to a boil over medium heat.
• 2 in a mixing 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, keeping warm.
• 6 in a large bowl, beat eggs with an electric mixer at high speed.
• 7 add 1/2 cup of sugar, and whip until thick and pale, about 10 minutes.
• 8 stir in vanilla.
• 9 fold the whipped eggs into the hot semolina mixture.
• 10 partially cover the pan, and set aside to cool.
• 11 preheat the oven to 350 degrees.
• 12 butter a 9x13 inch baking dish, and layer 7 sheets of phyllo into the pan, brushing each one with butter as you lay it inches.
• 13 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.
• 14 bake for 40 to 45 minutes in the preheated oven, until the top crust is crisp and the custard filling has set.
• 15 in a small saucepan, stir together the remaining cup of sugar and water.
• 16 bring to a boil.
• 17 when the galaktoboureko comes out of the oven, spoon the hot sugar syrup over the top, particularly the edges.
• 18 cool completely before cutting and serving.
• 19 store in the refrigerator.