Galatopita translates to milk pie and it is a creamy, dreamy Greek desert similar to a custard pie. We tried it in the island of Skopelos but it is made all around Greece. It is simple and Chef Kyriako has worked his magic again!
Ingredients
1,300ml Milk
250g Granulated sugar
100g Semolina, fine
50g Corn flour
Lemon zest, 1 lemon
3 Eggs
1 Teaspoon vanilla extract
50g Butter
1 Egg and some brown sugar for some colour on the topping
Method
In a pot add half the sugar with the milk and bring to a boil.
Simultaneously, in a bowl beat the eggs with the rest of the ingredients.
While the milk is hot slowly pour it into the bowl with the ingredients while constantly stirring.
Add the mixture into the pot again and transfer on heat. Stir constantly until the cream thickens.
Remove from heat.
Butter a relatively large baking dish and sprinkle with flour. Pour the mixture.
Leave it for 5’ until it makes a “crust” that means is has cooled.
Mix the egg with a bit of milk and spread it well with a spatula on top of the mixture.
Sprinkle with the brown sugar and place in the oven for about 40’ at 170°C set to fan.
Remove from the heat and allow it to cool well.
Serve with sugar, honey, or cinnamon.