Galaktoboureko. Aka custard pie. Aka one of my most favorite all time desserts. It's been awhile since I last made galaktoboureko for my little brother's rehearsal dinner. I have been missing Greece this summer - seeing my friends and families mobile uploads of fabulous blue waters and frappes has brought on tons of nostalgia. I should be there. Instead, I made galaktoboureko - but on a whim without the essential farina used to stabilize the custard. I improvised.
For quite some time I've been wanting to make a rose water galaktoboureko, and it just so happened I was throwing what turned out to be a floral dinner party. My friend, Jamie, picked some wild blackberries which were added to the baking custard, salvaging several for on top. The part about not having farina or semolina flour? No problem - I used cornstarch and a little spelt flour and the custard formed perfectly.
Putting ice cream on galaktoboureko? This is getting a little racy, but I've had it served like this before in the restaurant environment, so why not at my house too? The custard was still warm from the oven, melting the cream over custard. Milk on milk, baby!
Of course, any berries would work. In Oregon, the August default berries are blackberries. I would like to see this with raspberries or strawberries. Also, since the main ingredients are milk and eggs, I would go for the highest quality available to ensure a delicious final product.
6 cups organic whole milk
5 organic eggs
1 cup sugar
1 vanilla bean, scrapped
1/4 cup rose water
1/3 cup corn starch
1/3 cup spelt flour
1/2 cup - 1 cup fresh berries
1/2 package kadaifi phyllo dough, defrosted
1/3 cup melted butter
For the syrup
1 cup water
2 cups sugar
1/4 cup loose dried rose petals
1/4 cup rose water (may need less depending on strength of your rose water)
- In a large pot combine milk, eggs, and sugar on medium high heat - stirring frequently with a whisk so no clumps form. Once warmed, add corn starch and flour and continue whisking for another 5-10 minutes. Add vanilla beans and rose water. Set aside to cool.
- Preheat oven to 375 degrees.
- In a baking vessel, dot with melted butter then spread half of kadaifi to cover the bottom. Dot with more butter. Pour custard on top. Sprinkle remaining kadaifi over custard, followed by fruit and rest of butter. Bake for about 45 minutes or until custard is set and the top is golden brown.
- Meanwhile, prepare the syrup: In a medium size pot, boil sugar and water for a few minutes. Add rose petals and let the syrup simmer for 10 minutes. At the end of 10 minutes add the rose water.
- Poke some holes in the custard with a fork or sharp knife so it can absorb the syrup. Pour syrup over galaktoboureko. Serve with ice cream and more fresh berries.