Galatopita (custard pie) with caramelised crust sheets by chef Yiannis Lucacos


120 g Egg yolks

For the dish

Place a piece of galatopita on a plate, add some of the caramelized leaves, a few grated walnuts and sprinkle with icing sugar.

For galatopita

Mix the egg yolks, the semolina, the flour and the heavy cream in a bowl with a whisk. Put the milk, the sugar, the zest, the roasted butter and the vanilla in a saucepan and warm until just before it starts boiling.  Pour the hot mixture with the milk slowly into the mixture with the semolina and flour, stirring with a wire. Put back the mixture to the saucepan and cook stirring until it starts thickening.  Remove from the heat, and lay on a buttered baking tray.  Bake in a preheated oven at 160 ° C until the pie congeals (about 25 minutes). Serve with caramelized crust sheets, sprinkling with icing sugar and honey.

For the caramelized crust sheet

Lay baking paper on a baking tray, place a crust sheet and spread with butter. Sprinkle with icing sugar and repeat with the remaining sheets. Cover the sheets with baking paper and with a baking tray of the same size to avoid their bloating. Bake in preheated oven at 140 Celsius degrees until the sheets are cooked and caramelized for about 30 minutes. Let the sheets cool and break them into uneven pieces.