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GALATOBOUREKO (Custard)

Custard:
8 cups egg yolks
½ cup sugar
1 ½ qt. Milk (warm)
1/3 cup cornstarch
1 cup heavy cream
1 tbsp. vanilla

Base:
8-9 sheets of phyllo
1 cup butter, melted

Syrup:
3 ½ cup sugar
2 ½ cup water
2 sprigs rosemary

Method

1. Bring sugar and water to a boil for the syrup. Let cool. Infuse rosemary into the syrup.
2. Whisk yolks and sugar until thick and pale yellow.
3. Whisk in starch and milk. Cook on low heat until almost reaches a boil.
4. Add cream and vanilla.
5. Pour over phyllo base (4-5 sheets) and top with remaining sheets.
6. Bake in a 375° oven for 40-55 minutes until golden in color.
7. Pour syrup over, do not cover it will make cake soggy.
8. Let cool completely before cutting.