Galaktoboureko Custard Cake In Phyllo Dough Recipe

How to make it

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• Pour the milk into a large saucepan and bring to the boil over medium heat.
• In a medium size bowl, whisk together the semolina, cornstarch, 1 cup sugar and salt until smooth.
• When the milk comes to the boil, gradually add the semolina mixture stirring constantly with a wooden spoon.
• Cook, stirring constantly, until the mixture thickens and comes to a full boil.
• Remove from the heat, set aside and keep warm.
• In a large bowl beat the eggs with an electric mixer at high speed. Add half a cup of sugar and whip for about 10 minutes until thick and pale.
• Stir in the vanilla extract.
• Fold the whipped eggs into the hot semolina mixture.
• Partially cover the pan and set aside to cool.
• Pre-heat the oven to 350 degrees F
• Butter a 9 x 13 inch baking dish and place 7 sheets of phyllo in the dish, brushing each one with butter.
• Pour the custard into the pan over the phyllo and cover with the remaining 5 sheets of pastry, again brushing each sheet with butter. Bake for 40 to 45 minutes in the pre-heated oven, until the top crust is crisp and the custard filling has set.
• In a small saucepan, stir together the remaining cup of sugar and water.
• Bring to the boil.
• When the Galaktoboureko comes out of the oven, spoon the hot sugar syrup over the top, and particularly the edges.
• Cool completely before cutting and serving.
• Store in the refrigerator.