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Home » Recipes » custard » Custard a La Grecque

Custard a La Grecque

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Summary

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Food, Fun & Festivities

Prep Time1 1⁄2 hours
RecipesGreek dessert custard

Description

Custard a La Grecque or Galaktoboureko is a Greek dessert of custard in phyllo. It may be made in a pan, with phyllo layered on top and underneath, or rolled into individual servings. Unlike mille-feuille, which it otherwise resembles, the custard is baked with the pastry, not added afterwards. It is served with a clear syrup. Its name, galaktoboureko, comes from the words milk and bourek the Turkish origin word Burek for pies, so in effect it conveys the meaning "milk-pie" or custard pie.

Ingredients

  • 2 c milk
  • 5 eggs, seperated
  • 1⁄2 c sugar (for custard)
  • 1⁄3 c farina (cream of wheat)
  • 8 oz butter
  • 1 T grated orange rind
  • 1⁄2 c water
  • 1⁄2 lb filo
  • 2 whole cloves
  • 1 cinnamon stick
  • 1 T orange peel
  • 1⁄2 T vanilla (for custard)
  • 1 1⁄2 oz grand marnier (for custard)
  • 3⁄4 c sugar (for syrup)
  • 1 1⁄2 oz grand marnier (for syrup)

Instructions

Custard Instructions:
In large saucepan, heat milk and sugar over low heat until warm. Add farina slowly, stirring constantly with wooden spoon until it thickens and is smooth. Add butter and stir until completely blended. Remove from heat, add vanilla, orange rind, and grand marnier. Stir well and allow to cool.
Beat egg yolks and sugar until frothy. Beat egg whites until stiff and fold into yolks. Add farina mixture and stir well.

Syrup Instructions:
Bring to a boil all ingredients except vanilla and grand marnier. Simmer over low heat for 15 minutes. Add vanilla and grand marnier and remove from heat and cool.
Grease 9 x 13 (or 7 x 10 x 2) pan. Melt butter. Place about 8 sheets of filo leaves in the bottom of the pan, brushing each leaf with the melted butter.
Pour the cooled custard mixture on top of the filo, and spread evenly. Cover the custard with remaining sheets of filo. With a sharp knife, cut the top layer of pastry into three (3) inch squares. Bake 350 degrees for one hour.
Remove from oven and pour cool syrup over the pan. Allow to cool before serving

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