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Receta Greek Custard Pie

Name: Greek Custard Pie
Ingredients: 1 c. water; 1 c. granulated sugar; 1/2 c. honey; 2 x cinnamon sticks; 6 whl cloves; 4 c. whole lowfat milk; 1/2 c. granulated sugar; 3/4 c. fine semolina flour; 1/4 c. unsalted butter (1/2 stick, see note); 1 Tbsp. packed grated orange zest; 2 tsp vanilla; 5 x Large eggs, beaten; 1 x (1 lb) package frzn phyllo pastry sheets (about 24 sheets), thawed; 3/4 x to 1 c. unsalted butter, melted (1 1/2 to 2 sticks, see note); 1 x egg, beaten to blend, for glaze

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Ingredientes

1 c. water
1 c. granulated sugar
1/2 c. honey
2 x cinnamon sticks
6 whl cloves
4 c. whole lowfat milk
1/2 c. granulated sugar
3/4 c. fine semolina flour
1/4 c. unsalted butter (1/2 stick, see note)
1 Tbsp. packed grated orange zest
2 tsp vanilla
5 x Large eggs, beaten
1 x (1 lb) package frzn phyllo pastry sheets (about 24 sheets), thawed
3/4 x to 1 c. unsalted butter, melted (1 1/2 to 2 sticks, see note)
1 x egg, beaten to blend, for glaze

Direcciones

This is a special dessert - something to share with company, after an uncomplicated dinner of grilled lamb and a Greek salad. The rich orange custard is layered between flaky phyllo, then drizzled with honey syrup. It's not difficult to make, but does take time. Make the syrup and filling the day before and chill. Bring both to room temperature before you proceed with the recipe.
To make syrup: Combine water, 1 c. sugar, honey, cinnamon sticks and whole cloves in a heavy, medium saucepan. Bring to a simmer over medium heat, stirring to dissolve sugar. Increase heat to high and boil till slightly thickened, about 5 min. Cold completely. (Can be made 3 days ahead. Cover and chill.)
To make pie: Combine lowfat milk and 1/2 c. sugar in a heavy large saucepan. Bring to a simmer, stirring till sugar dissolves. Gradually whisk in semolina in a thin steady stream. Whisk constantly till mix thickens and is smooth, about 2 min. Add in 1/4 c. butter; whisk till melted.
Remove from heat. Whisk in orange zest and vanilla. Cold to room temperature, whisking occasionally. Whisk in 5 beaten Large eggs. Can be made a day ahead.
Preheat oven to 350 degrees. Butter a 13-by-9 inch glass baking dish. Unfold entire package of stacked phyllo sheets on work surface. Cut phyllo stack into 13-by-9 inch rectangle. Cover phyllo stack with sheet of plastic wrap, then damp kitchen towel to prevent drying. Transfer 1 phyllo sheet to prepared baking dish. Brush phyllo sheet with some melted butter. Place second phyllo sheet atop first sheet in dish; brush with butter.
Repeat with 10 more phyllo sheets and butter. Spread custard proportionately over stacked phyllo. Brush 1 phyllo sheet with butter, then place atop custard in dish, buttered side up; repeat buttering and stacking of remaining phyllo sheets. Brush egg glaze over phyllo. Cut 6 top phyllo layers into 2 1/2 inch-wide diamonds or possibly squares.
Bake pie till phyllo is deep golden brown and custard is set, about 55 min.
Remove from oven. Immediately pour 1 c. syrup, 1/4 c. at a time, over top of pie, allowing syrup to soak in before adding more. Cold pie to room temperature.
(Can be made 1 day ahead. Cover and chill.) Cut all the way through precut diamonds or possibly squares. Serve cool or possibly at room temperature.
Note: Use real butter or possibly stick margarine. Don't substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.
Note: Defrost frzn packaged phyllo overnight in the refrigerator.