Posted by Lisa UK July 99
Custard Pie (Galaktoboureko)
Custard:
2 pints / 1.2 litres milk
5 large eggs separated
7 oz / 200 grams vanilla sugar or 7 oz / 200 grams sugar 1 tsp vanilla extract
5 oz / 140 grams fine semolina
1/2 oz/ 15 grams unsalted butter
one 140 ounce / 400 gram package of phyllo pastry
8 oz / 225 grams unsalted butter melted
Syrup:
10 ounce / 280 grams honey
8 ounce / 225 grams caster sugar
zest of one orange, very finely shredded
juice of 1 small lemon
3 tbs orange flower water or rosewater
Heat the milk to just below boiling point. Remove from the heat and set aside.
Beat the egg yolks and sugar and vanilla in a large bowl until pale and creamy.
Beat in the semolina and then gradually beat in the hot milk.
Rinse out the saucepan and return the custard mix to a low heat.
Cook stirring constantly with a wooden spoon until the custard is thick enough to come away from the sides of the pan.
About 6 minutes or so. Transfer to a bowl and press some waxed paper on top of it to stop a skin forming.
Heat oven to Gas 5 / 375F / 190C.
With a wire whisk beat the custard until smooth.
Whisk the egg whites until they hold stiff peaks.
Stir one third into the custard to lighten it and then quickly fold in the rest.
Divide the pastry into 2 portions. Rewrap one and refrigerate.
Lightly brush a 9" x 13" cake tin with melted butter.
Line with 1 pastry sheet pushing it up the sides with your knuckle.
Brush with butter and lay another sheet on top.
Repeat with the remaining unrefrigerated pastry but do not
brush the last sheet.
Pour the custard into the tin very carefully.
Lightly smooth with a palette knife and gently fold over any pastry extending beyond the edges of the tin.
Remove the next phyllo from the fridge.
Lay one sheet over the custard letting it hang over sides of the tin and brush lightly with butter.
Repeat and do not butter the last sheet.
Lightly tuck the top sheets all round the edges of the pie.
Butter the top sheet and then score into squares with a very sharp knife.
Reduce the oven to gas 4 / 350F / 180C and bake the pie in the centre of the oven for 40 minutes until the custard is set.
It should be golden brown and should move only slightly. Cover with foil if it browns too quickly.
Syrup:
Combine the honey, sugar, orange zest and 16 fl oz/475 mil water in a pan.
Bring to the boil, and simmer for 10 minutes until the syrup lightly coats the back of a spoon.
As soon as you remove the pie from the oven,cut down through the scores to the bottom of the tin.
Add the lemon juice and flower water to the syrup and pour over the pie. Serve cold.