Among the syrupy desserts, the light galatopita makes its presence known. It’s less sweet than melomakarona and kourabiedes for sure, yet still sweet enough to satisfy the dessert craving after a lavish Christmas feast.
The milky interior of the pie made out of butter, sugar, milk, cornstarch, semolina, and eggs is topped by a coat of sugar, lemon zest, water, and egg to make a crunchy overcoat; sort of like the French crème brûlée. At the end of the day, it’s simple, sweet, delicious, and makes for a very quick dessert served during the festive period.
Greek Custard Pie / Galatopita
Ingredients
Ingredients
- 500 ml milk
- 80 gr sugar
- 1 egg
- 5 gr vanilla extract
- 70 gr semolina Fine
- 12 gr cornstarch
- 25 gr butter 82%
-
lemon zest of ½ lemon
EGG WASH
- 1 egg
- 10 gr Milk
Instructions
How to Make Greek Flan Milk Pie
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Heat milk with half of the sugar in a pot.
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In a bowl mix egg with the other half of the sugar, semolina, cornstarch and vanilla extract.
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Temper egg mixture with the hot milk.
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Transfer back in the pot and boil.
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Off heat add butter and lemon zest. Let cream.
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Once cool down mix in a blender to fine the texture.
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Cover the bottom of a steel pastry ring 14cm diameter with aluminum foil. Brush butter on the inside and on the bottom. Cover with baking paper.
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Pour in the milk pie mixture.
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Top up with the egg wash and cover all the surface.
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Bake at 170C for 35’-45’. Let cool and sprinkle with cinnamon powder.
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Enjoy!!!!
Notes
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