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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.