Galatopita Recipe (Greek Milk Pie)

Ingredients

Custard

1 litre of milk

100 grams fine semolina

40 grams cornstarch

150 grams sugar (200 grams if want it a little sweeter)

3 medium eggs

1 teaspoon vanilla extract

zest from one small lemon

juice from one lemon

pinch of salt

70 grams butter

Coating

1 egg

1 tablespoon water

2 tablespoons sugar

½ teaspoon vanilla extract

Process

Prepare Baking Dish – 26cm diameter

Using a stick of butter, coat the bottom and sides of baking dish.

Sprinkle semolina inside and on the sides, shake it around then throw out the excess semolina.

Custard

To a pot add inside

1 litre milk

150 grams of sugar

100 grams semolina

40 grams cornflour

3 medium eggs

1 teaspoon vanilla extract

Zest from one small lemon

Juice from one small lemon

Pinch of salt

Whisk all together over a medium heat and do not stop mixing.

Once a thick creamy custard has formed, turn off the heat.

Put inside the 70 grams of butter.

Mix all together until butter melts and combines well.

Transfer custard into baking dish.

Knock the dish and ensure the custard is distributed evenly.

Coating

In a bowl add

1 egg

1 tablespoon water

2 tablespoons sugar

½ teaspoon vanilla extract

Whisk all together with a fork.

Pour over the top of custard inside the baking dish and use a brush to apply everywhere.

Cooking

Place into a pre heated oven at 180 degrees Celsius for around 30 – 40 minutes.

After 15 minutes, open the oven and flip it around

Keep your eyes on it to make sure the coating does not burn

Remove when ready

Allow to rest for a few hours

Serve with your favourite toppings. I enjoy cinnamon and icing sugar – Add honey for an extra kick!