Galaktoboureko Greek Custard: Pudding Recipe
This classic Greek dessert is perfect for summertime. The custard filling can be made in advance, and the galaktoboureko can be assembled and baked just before serving.
If you are using fresh whole milk for the custard, it may need to be thickened with a tablespoon of cornstarch (preferably dissolved in a little cold water) or leftovers from the straining process can be added back into the filling.
Makes about 24 pieces
Use a 9×13 inch baking dish.
Bake for about 1 hour, or until the custard is set and golden brown. Remove from the oven and let cool on a wire rack before serving.
The custard can be made up to 2 days in advance and refrigerated until ready to serve.
For the Syrup
Prepare the syrup. In a saucepan, combine the water, lime zest and juice (or lemon), sugar, cinnamon and vanilla bean seeds. Bring to a boil over medium-high heat and cook until reduced by half (about 15 minutes). Turn off the heat and let cool completely before covering with plastic wrap to keep it from forming a skin during storage or serving time.
2 cups sugar
The syrup is a key ingredient in galaktoboureko, so it’s important that you use quality ingredients. However, the main reason for adding sugar to the syrup is to help it thicken.
1 cinnamon stick
What is cinnamon? Cinnamon is a spice from the inner bark of various trees in the genus Cinnamomum that is used in both sweet and savory foods.
½ teaspoon vanilla extract
For this dessert, you’ll need:
1½ cups flour (or more)
½ teaspoon vanilla extract
For the Custard Filling
In a bowl, stir together the sugar, flour and cornstarch.
Add the eggs, vanilla extract and lemon zest.
Whisk until well blended.
Pour into a greased 9-inch square pan; bake in preheated 350F oven for 1 hour or until set around edges but still slightly soft in centre when pressed lightly with finger (do not overbake). Let cool completely on wire rack before cutting into small squares (about 8 x 8 cm). Dip each cut square into syrup then place on serving platter; frost with whipped cream using back of spoon to create swirls if desired!
12 eggs, beaten and strained (if straining is too difficult, use 11 eggs)
To separate the eggs, use a strainer or a piece of cheesecloth. Hold it over a bowl and crack each egg into it. When done, hold the cheesecloth over another bowl (or sink) as you tip out the beaten egg whites.
Here’s how much custard you’ll need:
12 eggs, beaten and strained (if straining is too difficult, use 11 eggs)
4½ cups milk
The recipe calls for 4½ cups of milk. The best news is that it doesn’t matter whether you use whole milk or 2%—it will all work out the same! The ratio is 1:1, so if you want to be exact, go ahead and measure out your four cups of milk and then add an extra half a cup.
½ teaspoon salt
Salt is a flavor enhancer and preservative. It can be used to bring out the natural flavors of food, as well as making them last longer. For example, when salting meat or seafood before cooking, it causes moisture to exit the product and form a crust around it for an extra boost in flavor.
3 cups sugar (preferably superfine)
When the sugar is added, it will dissolve quickly and evenly throughout the custard. This is why you want to use superfine sugar instead of regular granulated white sugar. Regular white sugar will not dissolve as easily—you will end up with big chunks of undissolved sugar in your custard if you don’t use an alternative like superfine or pastry-blend (a mixture of half granulated white and half powdered).
¼ teaspoon grated nutmeg (freshly ground preferably)
If you can’t get fresh nutmeg, buy it already grated. Pre-ground nutmeg has a different taste and aroma, so don’t use it for this recipe; you want the real deal here.
2 teaspoons vanilla extract
Real vanilla extract should be used, not imitation flavoring.
½ cup unsalted butter, softened and cut into pieces (plus extra for greasing)
Use unsalted butter. The recipe calls for softened, cut-up pieces of unsalted butter to be used. Using salted butter will result in a salty pie that isn’t good at all!
2 tablespoons cornstarch (optional) (to thicken if using fresh whole milk)
If you’re using fresh whole milk, you can add 1/2 cup cornstarch to thicken the custard. Cornstarch is a good thickener because it’s a starch and soaks up water.
We hope you try this recipe and enjoy it as much as we do!
