Greek Honey Milk Custard (Galaktoboureko

[Guest guest]

This stuff is the bomb!!! man i LOVE but only once in a great

while...hee hee not that great for ya!

warm Regards

Niccii

 

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Greek Honey Milk Custard (Galaktoboureko)

 

 

 

1/2 Cup sugar

1/4 Cup all purpose flour

1/4 Cup cornstarch

1 Quart milk

2 Tablespoons butter or margarine

6 eggs; slightly beaten

1 Teaspoon vanilla

10 Sheets frozen phyllo dough

thawed and halved crosswise

3/4 Cup butter or margarine; melted

1 1/2 Cups sugar

1 Slice lemon

 

In a large saucepan, combine 1/2 cup sugar, flour and cornstarch

Stir in milk

Add the 2 tablespoons butter

Cook and stir over medium heat till mixture is bubbly

Cook and stir 2 minutes

Gradually stir 2 cups of the hot mixture into eggs

Return all the mixture to saucepan

Cook and stir over medium-low heat till mixture just begins to bubble

Remove from heat

Stir in vanilla

Brush a 13x9x2-inch baking dish with some of the melted butter or

margarine

Place 10 halved phyllo sheets in baking dish

Brush each with melted butter

Keep remaining phyllo covered with a damp (not wet) towel

Pour custard over layers

Brush remaining phyllo sheets with butter and layer over custard

Bake in a 350ø oven 45 minutes

If phyllo gets too brown, cover with foil

SYRUP:

Combine 1 cup water with 1 1/2 cups sugar and lemon till sugar

dissolves

Bring to boiling

Reduce heat; simmer, uncovered, 15 minutes

Remove from heat

Remove lemon

Cool dessert till custard is set (about 30 minutes)

Pour syrup over dessert

Cover and chill

Cut into squares to serve

Makes 24 servings

 

 

 

 

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Per serving: 4678 Calories (kcal); 231g Total Fat; (43% calories from

fat);

81g Protein; 585g Carbohydrate; 1689mg Cholesterol; 3376mg Sodium

Food Exchanges: 8 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 1/2

Fruit; 43 Fat; 27 Other Carbohydrates

 

NOTES : James Maragos of Minot, North Dakota, eats this hearty Greek

custard (galaktoboureko) to help ward off winter's chill.