Galaktoboureko of Patras (Greek custard pie)-ΕΝ

Galaktoboureko of Patras (Greek custard pie)

Ingredients

450g pie crust

Ingredients for semolina cream

1^st mixture

1400g fresh milk

250g cream

80g granulated sugar

2^nd mixture

6 whole eggs

220g granulated sugar

3^rd mixture

180g fine semolina

4^th mixture

Zest of 2 lemons

1 pc. vanilla

Method

Method for semolina cream

Heat the 1^st mixture in a pot and beat the 2^nd mixture until fluffy.

Pour the 4^th mixture into the 3^rd mixture, then pour the 4^th-3^rd into the 2^ndmixture and render the mixtures homogeneous. Pour the 1^st mixture into the 2^nd-3^rd-4^th mixture and stir, then pour it back into the pot, boil it until thickened and bubbling and remove from the heat.

How to make the pie

Butter a baking pan, put 4 buttered sheets around the perimeter, letting them stick out of the baking pan. Lay another 4 buttered sheets on the bottom of the pan and pour the semolina cream. Then put the cream in the sheets that stick out and lay another 4 buttered sheets.

Carve carefully the pastry into portions and bake at 180°C for about 50΄, until light in color.

Pour the lukewarm syrup over the hot galaktoboureko.

A few words...

According to a custom that lasts for many decades, if not centuries, people of Patras make and offer a sweet delicacy called galaktoboureko on Tsiknopempti (Smoky Thursday) and on Carnival Sunday. Even contests are held to award the best galaktoboureko. Patras carnival would not be the same without it!

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