Greek Custard with Cinnamon “Galiopita”

This Greek -semolina custard is a staple eaten quite often in the Greek home. There are many versions of this, one that you may be familiar with is the dessert pastry “Galatoboureko”, which is custard layered between phyllo dough. This recipe is a simpler version. Once you bake it,  the smell alone brings everyone into the kitchen. Served with cinnamon and sugar on top, this dish can be served the same day once cooled or refrigerated and eaten cold for breakfast the next day. Try serving this with fresh berries – one of my favorite combinations. If you cannot find semolina in your stores you may substituted farina. For individual serving, use buttered ramekins and place in a water-bath before baking. You may need to adjust the baking time as well.

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Greek Custard with Cinnamon "Galiopita"

Course Dessert/Breakfast

Cuisine California Greek

Keyword cinnamon, custard, pickled, peaches, fruit, dessert

Servings 12

Author Mary Papoulias-Platis

Ingredients

• 1/2 gallon milk
• 1 3/4 cups sugar
• 3/4 cup semolina
• 1 1/2 sticks butter
• 8 large eggs, beaten until thick and creamy
• 1 teaspoon vanilla

Instructions

1. Prepare a buttered 9x13" baking pan.
2. Boil milk over medium heat, stirring continuously.
3. In a mixer have eggs beating until thick and creamy, as you boil the milk.
4. When milk comes to a boil add sugar, milk and butter and whisk until blended.

5. Add semolina slowly and whisk until thick, and the back of your spoon is tested. (run your finger across the back of a wooden spoon and if it's stays clear it's done)

6. Remove from the stove and let cool for a few minutes.
7. Lower the mixer speed to low and temper the eggs by adding 1/2 cup of warm milk to the mixture. Add another 1/2 cup,then slowly add the remaining milk.

8. Strain the egg mixture through a seive as you pour into the baking dish. (to catch any egg and bits)

9. Pour into the pan and bake at 350 degrees for 45-55 minutes until lightly brown on top. Test with a toothpick.

10. Remove from the oven and sprinkle with sugar then cinnamon.
11. When cold, cut into squares and serve.

If this recipe is too large, feel free to cut the recipe in half and place it in a smaller pan like I did here.

© 2013 – 2022, Mary Papoulias-Platis. All rights reserved.

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Tagged as: breakfast, cinnamon, comfort food, custard, Dessert, eggs, Greek Culture, semolina