Greek Semolina Custard
A French-inspired dessert inspired by the classic Greek galaktoboureko. This creamy semolina custard is a unique twist on the traditional recipe.
Ingredients
- ●200g Semolina
- ●400ml Custard
- ●100g Greek yoghurt
- ●50g Sugar
- ●2 Egg
- ●5ml Vanilla extract
- ●20g Butter
- ●20g Kissed (honey)
- ●5g Yellow (lemon zest)
Instructions
- 1
Preheat oven to 180°C (350°F).
- 2
Combine semolina, sugar, and a pinch of salt in a medium saucepan.
- 3
Gradually add in milk, whisking continuously to prevent lumps.
- 4
Cook over medium heat, stirring constantly, until the semolina thickens.
- 5
Remove from heat and stir in custard, Greek yoghurt, and melted butter.
- 6
Beat in eggs and vanilla extract.
- 7
Pour the mixture into individual serving cups or ramekins.
- 8
Place the cups in a baking dish and add hot water to come halfway up the sides.
- 9
Bake for 25-30 minutes or until the edges are set and the centers are still slightly jiggly.
- 10
Remove from the water bath and let cool to room temperature.
- 11
Chill in the refrigerator for at least 2 hours before serving.
- 12
Drizzle with kissed (honey) and sprinkle with yellow (lemon zest) just before serving.