Greek Custard Dessert Recipe


For Phyllo:

2 x 250 gr. Phyllo Pastry
85 gr. Butter or Margarine

For Custard Filling:

40 gr. Butter or Margarine
1 lt. fresh Milk
5 Eggs
150 gr. fine Semolina
400 gr. Sugar
15 gr. Vanilla essence

For Syrup:

700 gr. Sugar
350 ml. Water
1 tsp. lemon juice + 1 pc. lemon rind
To sprinkle on top:
2 tsp. cinnamon powder (optional but recommended)



  1. Start by pouring the milk in a saucepan over low heat.
  2. Slowly boil the milk. Stir regularly to prevent milk from sticking to the bottom of the pan.
  3. Slowly add vanilla essence & 400 gr. Sugar. Then throw in 40 gr. butter and let it slowly melt & blend w/milk mixture.
  4. After about 10′ the milk starts to boil. Continue stirring!
  5. Then add the semolina and whisk constantly for 3′-4′ until the mix becomes thick & creamy! You’ll know custard filling is ready when it bubbles & the whisk leaves streaks on the surface.
  6. Then turn off the heat & let custard cool down.

Phyllo sheets:

  1. Melt 85 gr. butter in microwave for 2′ @600W.
  2. Open the phyllo sheets on a flat surface.
  3. Use 1 pack for bottom & 1 for top (each 250 gr. pack contains 12 small sheets).
  4. W/a brush spread some of the melted butter on a baking tray 23×35 cm. Arrange the first 2 phyllo sheets on the bottom.
  5. Sprinkle some melted butter.
  6. Then place 2 more sheets and sprinkle some more butter on top.
  7. Continue with the rest of the 1st pack of phyllo sheets.

TIP: Phyllo pastry tends to dry easily. Cover the phyllo sheets you are not using with a damp tea towel!

When custard has cooled down and just before you pour it in the baking tray, whisk 5 eggs and fold them in the custard. Blend them well!!

TIP: If custard is not used immediately, you need to stir occasionally to keep it from forming a skin on top.

Now, tip all of the custard in the tray, smoothing its surface with a spoon. Then repeat the procedure by brushing butter in every double layer for the top sheets. In total I made 6 (double sheet) layers at the bottom & 6 (double sheet) layers at the top!

TIP: To avoid breaking the phyllo sheets, you can just sprinkle the butter on top.
When only 2 phyllo sheets are left, cover Galaktoboureko w/them & drizzle rest of butter on top. Then w/a knife or the brush tuck the loose edges inwards to seal the sweet. Brush a bit of butter around the ends. Scar the top of Galaktoboureko w/a sharp knife making smaller rectangles. With some kitchen paper, clean the sides of the tray for leftover butter. Now the Custard Dessert is finally ready to be baked ?.
TIP: Before baking, wet your hand & sprinkle some water on top of the phyllo sheets. This will prevent the pie from rising too high!
TIP: At this point if you want to prepare it ahead, Galaktoboureko can be covered and be preserved in the freezer for up to 1 month. Defrost for at least 6 hours before baking it.
In a preheated oven Fan @180℃, bake Galaktoboureko for 1h-1h15′ or till it becomes golden brown all around and crunchy!
While waiting for Galaktoboureko to be baked, make the syrup.


  1. In a saucepan over low heat, combine 700 gr. sugar and 350 ml. water.
  2. Add lemon juice and rind. Bring to a boil and constantly stir gently until syrup becomes clear.
  3. Let the syrup boil for 5′ more, gently stirring it every minute.
  4. Then turn off the heat & let the syrup cool down.
  5. TIP: Syrup must be room temp. when you pour it over the HOT Galaktoboureko!!
    When Galaktoboureko is ready, remove from the oven. Set it on a rack and immediately pour the cold syrup over it. You can hear the phyllo sheets sizzle ?
    Let it stand uncovered for some time to cool down before you serve it. Optionally you can sprinkle cinnamon powder on top.


Custard Pudding / Crème Caramel Recipe



  • 40g (1.4oz.) granulated sugar
  • 1 tbsp. water


  • 3 eggs
  • 300ml milk
  • 60g (2.1oz.) granulated sugar



  1. Mix granulated sugar and water in a saucepan by tilting the pan. Then simmer until the sauce is browned. (Do not mix it with a spoon but tilt the pan to mix it. The sugar will recrystallize if you mix it with a spoon.) Pour the sauce into heat-resistant cups before it gets hard.


  1. Microwave the milk for 2 minutes just until warm. Add 2 tsp. of water in the saucepan to dilute the caramel, then mix in the milk. In a bowl, lightly beat the eggs until combined but not foamy. Dissolve granulated sugar, then gradually add the milk mixture. Strain through a strainer to make it smooth. Pour the egg mixture over the sauce in the cups. Cover with plastic wrap or aluminum foil.

Steam in the Pan

  1. Place some paper towels or a dish towel in a frying pan (so that you can gently steam the Puddings), then place the cups. Slowly add hot water in the pan (just about a half-inch across the bottom of the cups), cover, then cook on low for 20-25 minutes. Stop the heat and let them steam for 5 minutes with the remaining heat. Serve warm or put in the fridge to serve cold.