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Sweet Milk Pie




Source of Recipe


David


List of Ingredients




Sweet Milk Pie from David


6 large eggs
1 1/2 cups granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
5 cups whole milk
1 cup fine semolina flour
5 tablespoons unsalted butter
6 sheets commercial phyllo, defrosted and at room temperature
4 to 6 tablespoons confectioners' sugar, as needed




Recipe



1. In a large bowl, using an electric mixer, beat together 4 of the eggs and
11/4 cups of the granu­lated sugar until the mixture is smooth. Add the
vanilla and beat for a few seconds. In a small bowl, combine 2 tablespoons
of the remaining granulated sugar and the cinnamon and set aside.

2. Lightly butter a 14-inch round or 14- by 11­ inch baking pan that is 2
inches deep and set aside. Preheat the oven to 350°F.

3. Scald the milk in a large saucepan and remove from the heat. Pour the
semolina into the hot milk in a slow, steady stream, stirring it
vigor­ously all the while to keep it from clumping.

4. Place the milk-and-semolina mixture back on the burner over very low
heat. Keep stirring and slowly pour the egg mixture into the milk. Stir
until thick and creamy. Remove from the heat and stir in 2 tablespoons of
the butter.

5. Melt the remaining 3 tablespoons butter in a small saucepan. Layer the
first phyllo sheet on the bottom of the buttered pan so that the edges hang
over the side. Brush with a little melted butter. Repeat with the next 2
sheets. Sprinkle the cinna­mon sugar over the third layer. Top with the
remaining 3 sheets phyllo, again so that they hang over the sides of the
pan. Spread the semolina custard into the pie and pat it down with a spatula
so that the surface is even. Roll the excess phyllo around the perimeter of
the filling to form a rim. Beat the remaining 2 eggs and 2 tablespoons
granu­lated sugar and pour this over the surface of the pie. Bake until the
filling is set and light golden, about 50 minutes. Remove from the oven,
let cool slightly, and sprinkle with the confectioners' sugar just before
serving.

Makes 8 servings