📝 About This Recipe
Hailing from the heart of Greek pastoral traditions, Galatopita is a sublime custard pie that celebrates the purity of fresh milk and semolina. Unlike many Greek desserts, this 'crustless' version relies on a scorched, caramelized cinnamon top and a silky, firm interior to enchant the palate. It is a humble yet sophisticated masterpiece that perfectly balances creamy sweetness with the aromatic warmth of citrus and vanilla.
🥗 Ingredients
The Custard Base
- 6 cups Whole Milk (full fat is essential for creaminess)
- 1 cup Fine Semolina (ensures a smooth, non-gritty texture)
- 1 1/4 cups Granulated Sugar
- 3 tablespoons Unsalted Butter (high quality, European style preferred)
- 4 pieces Large Eggs (at room temperature)
- 2 teaspoons Vanilla Extract (or the seeds of one vanilla bean)
- 1 tablespoon Lemon Zest (from about one large organic lemon)
- 1/4 teaspoon Salt (to balance the sweetness)
The Pan and Topping
- 1 tablespoon Unsalted Butter (melted, for greasing the pan)
- 2 tablespoons Fine Semolina (for dusting the pan)
- 1 piece Egg Yolk (for the glaze)
- 1 tablespoon Water (to thin the egg yolk)
- 1 tablespoon Granulated Sugar (for the caramelized topping)
- 1 teaspoon Ground Cinnamon (for dusting before and after baking)
👨🍳 Instructions
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1
Preheat your oven to 180°C (350°F). Generously brush a 30cm (12-inch) round baking pan or a large rectangular pyrex with melted butter and dust with 2 tablespoons of semolina, shaking off the excess.
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2
In a large, heavy-bottomed pot, pour in the 6 cups of milk and place over medium heat. Bring it to a gentle simmer, being careful not to let it boil over.
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3
Once the milk is warm, begin whisking in the 1 1/4 cups of sugar and the pinch of salt until dissolved.
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4
Slowly rain the 1 cup of fine semolina into the milk in a steady stream, whisking constantly to prevent any lumps from forming.
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5
Continue to cook the mixture over medium-low heat, stirring frequently with a wooden spoon or whisk, until the custard thickens to the consistency of a thick porridge (about 5-8 minutes).
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6
Remove the pot from the heat. Stir in the 3 tablespoons of butter, lemon zest, and vanilla extract. Let the mixture cool slightly for about 10 minutes.
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7
In a separate bowl, lightly beat the 4 eggs. Temper the eggs by adding a small ladle of the warm custard to the eggs while whisking rapidly; then pour the egg mixture back into the main pot.
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8
Whisk everything together vigorously until the custard is glossy, smooth, and fully combined.
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9
Pour the custard into the prepared baking pan, smoothing the top with a spatula. The layer should be about 2-3 cm thick.
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10
In a small bowl, whisk the remaining egg yolk with a tablespoon of water. Brush this mixture gently over the entire surface of the pie.
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11
Sprinkle the 1 tablespoon of sugar evenly over the glaze to help create that signature dark, caramelized 'burnt' look.
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12
Bake in the center of the oven for 45-50 minutes, or until the custard is set (it should still have a slight jiggle) and the top has deep golden-brown patches.
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13
Remove from the oven and allow the Galatopita to cool completely in the pan. This is crucial as the pie sets as it cools.
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14
Once cooled to room temperature, dust with extra ground cinnamon and slice into diamonds or squares for serving.
💡 Chef's Tips
Always use fine semolina rather than coarse to ensure the custard is silky and elegant. Do not skip the cooling process; if you cut it while hot, the custard will be too runny. For a deeper flavor, you can infuse the milk with a cinnamon stick while heating it, removing it before adding the semolina. If the top isn't browning enough after 45 minutes, turn on the broiler for 1-2 minutes, but watch it like a hawk to prevent burning. Ensure your eggs are at room temperature to prevent them from curdling when introduced to the warm custard.
🍽️ Serving Suggestions
Serve at room temperature or slightly chilled for the best texture. Pair with a strong Greek coffee or a dark roast espresso to contrast the sweetness. A drizzle of Greek thyme honey over the top adds an extra layer of floral decadence. Serve alongside a spoonful of sour cherry 'spoon sweet' (Vyssino) for a traditional touch. Enjoy as a decadent breakfast or a light afternoon snack with a glass of cold milk.