Dessert

Galaktoboureko

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GALAKTOBOUREKO
Translates as OMG, you made this!
Thanks to Maria K for the recipe

Ingredients

6 cups whole milk
1 cup semolina flour
3 1/2 tablespoons cornstarch
1 cup white sugar
1/4 teaspoon salt
6 eggs
1/2 cup white sugar
1 teaspoon vanilla extract
3/4 cup butter, melted
12 sheets phyllo dough
1 cup water
1 cup white sugar
Optional cinnamon

Directions

Pour milk into a large saucepan, and bring to a boil over medium heat.

In a medium bowl, whisk together the semolina, cornstarch, 1 cup sugar and salt. Be sure there are no clumps.

When milk comes to a boil, gradually add the semolina mixture, stirring constantly with a wooden spoon. Cook, stirring constantly until the mixture thickens and comes to a full boil. Remove from heat, and set aside. Keep warm.

In a large bowl, beat eggs with an electric mixer at high speed. Add 1/2 cup of sugar, and whip until thick and pale, about 10 minutes. Stir in vanilla.

Fold the whipped eggs into the hot semolina mixture. Partially cover the pan, and set aside to cool.

Preheat the oven to 350 degrees F.

Butter a 9×13 inch baking dish, and layer 7 sheets of phyllo into the pan, brushing each one with butter as you lay it in. Pour the custard into the pan over the phyllo, and cover with the remaining 5 sheets of phyllo, brushing each sheet with butter as you lay it down.

Bake for 40 to 45 minutes in the preheated oven, until the top crust is crisp and the custard filling has set. In a small saucepan, stir together the remaining cup of sugar and water. Bring to a boil. When the Galaktoboureko comes out of the oven, spoon the hot sugar syrup over the top, particularly the edges. Cool completely and garnish with cinnamon if you wish for before cutting and serving.

Store in the refrigerator if by any miracle there is any left.

 

MACAROONED ON A DESSERT ISLAND

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This would be better with cookies!

MACAROONED ON A DESSERT ISLAND

3 cups sweetened shredded coconut
1 teaspoon vanilla extract
1/8 teaspoon salt
2/3 cup sweetened condensed milk
2 egg whites, stiffly beaten
1 teaspoon cream of tartar
Whole macadamia nuts
2 Cup semi sweet chocolate (optional)

Preheat oven to 350 degrees F.

In a medium bowl, combine coconut, almond extract, and salt. Mix in condensed milk to form a thick paste. Fold in egg whites that were stiffly beaten with the cream of tarter. Drop by teaspoonfuls onto greased cookie sheets, about 2 inches apart, maroon a nut alone in the center top of the cookie. Bake for about 8 minutes or until edges are lightly browned.

When they are finished a nice touch if they aren’t sweet enough already is to melt some semi sweet chocolate over a double boiler or in a bowl over a pot of boiling water.  When all melted, you can dip the bottoms of the cookies in the chocolate or drizzle over the top. 

FRIDAY -Dessert Day-BURNT HONEY CREME BRULEE

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BURNT HONEY CREAM BRULEE

If you don’t have a kitchen torch, time to treat yourself. They’re inexpensive and super fun to use.  If you don’t have the time or extra cash, use the broiler.   

8 servings (or 2 big servings it is that good)

¾ cup honey
1 vanilla bean, split lengthwise (2 teaspoons extract
3 cups heavy cream (whipping cream substitutes)
1 cup whole milk
¾ teaspoon kosher salt
8 large egg yolks
2 ½ Tablespoons sugar plus 1 Tablespoon of Cinnamon

 Preheat oven to 300°.

Place honey in a medium saucepan and scrape in vanilla seeds; save pod for another use. Cook over medium-high, swirling pan occasionally, until honey darkens and smells almost burnt (don’t worry, this is what you’re going for!) and bubbling begins to slow, 5–8 minutes. Gradually add cream, then milk, to caramelized honey, stirring constantly until combined.

Whisk salt into egg yolks in a medium bowl, then stream in honey-caramel mixture, whisking constantly. Strain through a fine-mesh sieve into a large measuring cup. Divide among ramekins.

Place ramekins in a large baking dish lined with a dish towel (it will keep them from sliding around) and pour in boiling water around ramekins so it comes halfway up sides.

Bake until edges of custards are set but centers still jiggle slightly, 65–75 minutes. Remove ramekins from water bath and let custards cool, about 1 hour. Chill until firm, at least 2 hours.

Just before serving, sprinkle custards evenly with sugar and cinnamon and heat with torch, or broil, until sugar is melted and caramelized to a deep amber color. Your goal is to make a thin, smooth, brittle crust that shatters when broken.

DO AHEAD: Custards can be made 5 days ahead. Cover and keep chilled.