Greek · Dessert
Greek Baked Custard Pie (Galatopita)
A rustic Greek custard pie made without pastry, where milk is thickened with semolina into a silky base, enriched with egg, butter and lemon zest, then baked in individual pots until barely set. Finished with a dusting of cinnamon, galatopita is a humble village dessert built entirely on pantry staples.
$1
12 minsPrep
33 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
202Calories
6.6gProtein
8.4gFat
24.6gCarbs
17.6gSugar
0.6gFiber
95mgSodium
75mgChol
4.6gSat Fat
208mgPotassium
140mgCalcium
0.5mgIron
0.6mcgVitamin B12
0.5mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Retsina Wine
local
Greek Coffee (Elliniko)
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 180°C (350°F) and lightly butter two 180ml ramekins.
2
Warm the whole milk in a small pan over medium heat until just steaming, not boiling.
3
Sprinkle in the semolina while whisking constantly, then cook for 3-4 minutes until thickened to a loose porridge, stirring to avoid lumps.
4
Remove from heat, stir in the sugar, melted butter, lemon zest and vanilla extract, then let cool for 5 minutes.
5
Whisk the beaten egg in a separate bowl, then temper it by stirring in a spoonful of the warm semolina mixture before folding the egg back into the pan.
6
Divide the custard mixture evenly between the two ramekins.
7
Place the ramekins in a baking tray and pour hot water halfway up their sides to create a water bath.
8
Bake for 30-35 minutes until just set with a slight wobble in the centre and the tops are lightly golden.
9
Remove from the water bath and cool to room temperature, then dust each with a pinch of cinnamon before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 220g220g Whole Milk
- 18g18g Semolina
- 24g24g Sugar White
- 30g30g Egg, beaten
- 8g8g Butter, melted
- 3g3g Vanilla Extract
- 2g2g Lemon, zested
- 1g1g Cinnamon Ground, 1
