Name: Warm galaktoboureko
Prep time: 20 min
Cook time: 35 min
Yield: 2
Ingredients: 450 ml milk; 100 ml heavy cream; 100 g sugar; 60 g fine semolina; 1 egg; 2 egg yolks; ½ tsp vanilla extract; zest from ½ lemon; 100 ml water; 150 g sugar; 30 ml honey; peels from ½ lemon; ½ stick cinnamon; 250 g phyllo pastry; 100 g melted cow's butter

Warm galaktoboureko

Servings

Preperation

20 minutes

Cooking

35–40 minutes

Waiting

10 minutes

For the syrup, place the water, sugar and honey in a small saucepan. Once it comes to a boil, add the lemon peels and cinnamon and boil for 4–5 minutes. Remove from the heat and let it become lukewarm.

For the custard, heat the milk and heavy cream together with the sugar over medium heat. Add the semolina and stir constantly until it thickens and becomes a smooth custard.

Remove from the heat and add the egg and egg yolks, the vanilla and the lemon zest. Stir quickly until fully combined.

For assembly, butter two individual baking molds. Layer half of the phyllo sheets, buttering each sheet.

Spread the custard and cover with the remaining sheets, buttering well again. Lightly score the surface.

Bake in a preheated oven at 180°C for 35–40 minutes until deeply golden and crisp.

As soon as it comes hot out of the oven, pour the lukewarm syrup over the hot dessert. Let it absorb for 10 minutes and serve while still warm.