Jean's Traditional Greek Galaktoboureko

Author: Jean Marlow

Ingredients for Jean's Greek Galaktoboureko:

• 2 ½ cups white sugar, divided
• 1 cup semolina flour
• 3 ½ tablespoons cornstarch
• ¼ teaspoon salt
• 6 cups whole milk
• 6 large eggs
• 1 teaspoon vanilla extract
• ¾ cup butter, melted
• 12 sheets phyllo dough
• 1 cup water

Steps for Jean's Greek Galaktoboureko:

1. Gather all ingredients.
2. Whisk 1 cup sugar, semolina, cornstarch, and salt in a medium bowl until smooth and free of clumps.
3. Bring the milk to a boil in a large saucepan over medium heat.
4. Gradually stir in the semolina mixture with a wooden spoon.
5. Cook, stirring constantly, until the mixture thickens and reaches a full boil.
6. Remove from the heat and keep warm.
7. In a large bowl, beat the eggs with an electric mixer on high speed.
8. Add 1/2 cup sugar and continue beating for 10 minutes until thick and pale.
9. Stir in the vanilla.
10. Fold the egg mixture into the hot semolina mixture.
11. Partially cover the pan and set aside to cool.
12. Preheat the oven to 350°F (175°C).
13. Butter a 9x13-inch baking dish.
14. Place one phyllo sheet into the pan and brush with melted butter; repeat with six additional sheets.
15. Pour the custard into the pan.
16. Add the remaining phyllo sheets on top, brushing each sheet with melted butter.
17. Bake until the top crust is crisp and the custard is set, 40 to 45 minutes.
18. Near the end of baking, combine the remaining 1 cup sugar and water in a small saucepan and bring to a boil.
19. Remove the custard from the oven and spoon the hot syrup over the top, focusing on the edges.
20. Let cool to room temperature, then cut into 16 squares and serve.