Galaktoboureko
Greek Honey Milk Custard (Galaktoboureko)
Recipe By : Midwest Living Magazine
1/2 cup sugar
1/4 cup all-purpose flour
1/4 cup cornstarch
1 quart milk
2 tablespoons butter or margarine
6 eggs -- slightly beaten
1 teaspoon vanilla
10 sheets frozen phyllo dough
thawed and halved crosswise
3/4 cup butter or margarine -- melted
1 1/2 cups sugar
1 slice lemon
In a large saucepan, combine 1/2 cup sugar, flour and cornstarch. Stir in milk. Add the 2 tablespoons butter. Cook and stir over medium heat till mixture is bubbly. Cook and stir 2 minutes.
Gradually stir 2 cups of the hot mixture into eggs. Return all the mixture to saucepan. Cook and stir over medium-low heat till mixture just begins to bubble Remove from heat. Stir in vanilla.
Brush a 13 x 9 x 2-inch baking dish with some of the melted butter or margarine. Place 10 halved phyllo sheets in baking dish. Brush each with melted butter Keep remaining phyllo covered with a damp (not wet) towel. Pour custard over layers. Brush remaining phyllo sheets with butter and layer over custard.
Bake in a 350 oven 45 minutes. If phyllo gets too brown, cover with foil.
SYRUP:
Combine 1 cup water with 1 1/2 cups sugar and lemon till sugar dissolves. Bring to boiling. Reduce heat; simmer, uncovered, 15 minutes. Remove from heat Remove lemon. Cool dessert till custard is set (about 30 minutes). Pour syrup over dessert . Cover and chill. Cut into 24 squares to serve
List of Ingredients
Instructions
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