Foodbook #722 Greek custard pie

Foodbook #722 Greek custard pie


Good morning my friends and happy week, let’s create today one of the most lovely traditional Greek dessert that everybody loves it , together



400gr. crust
220gr. fresh butter or milk butter, refined and melted
For the cream

1300ml milk
1 cup sugar
2 yolks and 4 whole eggs
1 cup fine semolina
1 piece of fresh butter, the size of a walnut
2 teaspoons soup lemon zest or vanilla aroma
For the syrup

2 cups sugar
1 cup water
lemon juice



Prepare the cream: Beat the eggs together with the sugar in the mixer until they become a fluffy mixture. Add the milk and semolina and stir. Transfer the mixture to a saucepan and bring to a boil over low heat, stirring constantly until thickened. Add the lemon zest and butter to the cream and leave it to cool, stirring every now and then so that it does not catch the skin.

Make the milk pudding: Preheat the oven to 190 ° C. Butter a baking tray and spread the halves of the leaves, smearing each one separately with a brush dipping in the melted butter.

Spread the cold cream on top and cover it with the remaining leaves, smearing each one with melted butter as well. Cut the leaves into portions (diamonds or rectangles) with a sharp knife, without reaching the cream. Put the rest of the butter to burn and pour a spoon over the surface of the cake. Bake the cake in the oven for 15 minutes and continue baking at 160 ° C for another 35 minutes.

Remaining Time -0: 00

Make the syrup: Boil the sugar with the water and the lemon juice for about 10 minutes, until you have a heavy syrup. If you have a kitchen thermometer, reach 108 ° C.

Allow the milk pudding to cool halfway and pour the hot syrup over it, spoon by spoon. Do not cover it so as not to soften the sheet. It is good to serve it on the same day and even lukewarm!

I hope you enjoy this

Stay safe and healthy my friends and take care of your people

My best wishes from Greece

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