Galaktoboureko- Greek Custard Cake |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Sort of the Greek version of cheesecake, for those who have never tried this amazing sweet. For those of you who have- sorry about that inane description! this is a great version though! Ingredients:
5 cups milk |
6 eggs |
3/4 cup caster sugar |
1 cup semolina |
2 lemons, finely grated rind |
1 tsp vanilla |
100g unsalted butter |
8 sheets filo pastry |
thick greek yoghurt (or cream) to serve |
lemon syrup |
1 1/2 cups caster sugar |
1 large lemon, finely shredded rind and juiced |
Directions:
1. Heat milk in saucepan over medium heat until small bubbles form around the edge of the saucepan.
2. Remove from heat.
3. Using an electric beater, beat eggs and sugar until pale and thick.
4. Gradually stir in milk and add semolina in a steady stream.
5. Stir constantly, over a med-low heat for 15-20 mins (yes- that's right!!!) or until mixture thickens (hopefully that'll be quicker....)
6. Remove from heat and stir in lemon rind, vanilla and 40g butter. Stir until butter has melted. Cover surface with baking paper and cool.
7. Preheat oven to 200degC. Lightly grease a 20cm round cake pan.
8. Melt remaining butter in a saucepan. Place a sheet of filo onto a flat surface and brush with butter. Repeat 3 times.
9. Line cake tin with filo stack, leaving ends to overhang.
10. Repeat layering with remaining pastry, and place second stack over the top of the first layer at a 90 degree angle, so that most of the pan has pastry overhanging it.
11. Spoon cold custard into filo shell. Fold overhanging filo over custrad, and brush with butter.
12. Bake for 20-25 mins or until golden. Line a baking tray with baking paper. Turn onto lined tray and remove cake pan.
13. Bake for a further 15 mins until golden. Cool.
14. Serve drizzled with lemon syrup and thick yoghurt.
15. To make syrup, place sugar, 3/4 cup water, 1.3 cup lemon juice and lemon rind in a saucepan over medium heat. Stir until sugar dissolves and mixture comes to the boil.
16. Reduce heat to low and simmer for 3 mins.
17. Cut into wedges and serve.
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