Greek · Dessert
Galaktoboureko-Style Custard Pots (Light)
A lightened take on Greece's beloved galaktoboureko custard, stripped of its buttery phyllo casing and baked instead as individual silky milk-and-semolina pots scented with lemon zest and vanilla.
$1
12 minsPrep
28 minsCook
100 minsTotal
MediumLevel
Nutrition per serving
131Calories
7.8gProtein
2.7gFat
18.5gCarbs
12.8gSugar
0.6gFiber
82mgSodium
95mgChol
0.7gSat Fat
223mgPotassium
155mgCalcium
0.6mgIron
0.8mcgVitamin B12
1.9mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Moscato d'Asti
local
Greek Coffee (Elliniko)
international
vegetarian
sweet-spot
Instructions
1
Heat the skim milk gently in a saucepan with the lemon zest until just steaming, then remove from heat.
2
Whisk the egg and sugar together in a bowl until pale, then whisk in the semolina until smooth.
3
Slowly pour the warm milk into the egg mixture while whisking constantly to temper it without curdling.
4
Return the mixture to low heat and stir continuously for 2-3 minutes until it thickens slightly, then stir in the vanilla extract.
5
Strain the custard through a sieve into two 180ml ramekins or pots to remove any lumps of egg or zest.
6
Place the pots in a deep baking tray and pour hot water halfway up their sides to create a water bath.
7
Bake at 160°C (320°F) for 25-30 minutes until just set with a slight wobble in the centre.
8
Remove from the water bath and cool to room temperature, then chill in the fridge for at least 1 hour.
9
Dust the tops with a pinch of ground cinnamon just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.8 oz220g skim milk
- 11 egg, beaten (50g)
- 0.5 oz14g semolina
- 0.5 oz14g sugar white
- 0.1 oz3g vanilla extract
- 0.1 oz3g zested lemon
- 0 oz1g cinnamon ground
