The classic Greek Galaktoboureko recipe!
- 4 cups whole milk
- 1 cup raw cane sugar
- 4 eggs
- 2 oz corn starch
- 1/2 Tsp Vanilla bean, ground fine OR 1 Tsp Vanilla extract
- 1 Tbsp butter OR
- 1 Tsp+ Flavored Dark Balsamic Vinegar *we used Raspberry Balsamic
- 2 Tsp Citrus zest
There are a few variations of this Greek dessert as it’s similar to the French Crème Brûlée and the Latino Flan. It can be served as is, with phyllo or how we made ours. Start with a medium sized cooking pot and combine your milk, sugar, vanilla and warm up the mixture over medium heat until the sugar has dissolved into the mixture. This stage is vital as you do not want to overcook the milk so stir it as soon as your next step is complete and as you enter your very last stage.
During this time the milk is beginning to reach its boiling temperature so as soon as you add all of the ingredients to the cooking pot, you can quickly whisk together the eggs and the cornstarch in a small bowl. Keep an eye on the milk as some stove tops are quicker at heating than others. Take a large sauce spoon or ladle and very slowly pour it into the egg mixture while whisking the eggs constantly.
Once you have transferred half of the milk mixture into the eggs, pour it back into the pot. At this point, whisk constantly over medium heat until it starts to thicken, almost like a pudding. Right after you remove it from the stove top, stir in your citrus zest and serve it in small bowls or let it reach room temperature before refrigerating and then you can use it as a dessert filling.
Allow it to set by itself and then drizzle on your favorite flavor or butter. This type of dessert is one you’ll find hard to get rid of as there are so many great variations of the final, served product. We’ve had chocolate chunks and fresh fruit, just to name a few of the flavors we’ve tried thus far.