1/2 cup granulated sugar
1/4 teaspoon salt
2 1/2 cups whole milk
1 teaspoon pure vanilla extract
Freshly grated nutmeg, about a pinch.
Preheat oven to 400 degrees. Beat eggs slightly . Mix in the remaining ingredients. Pour into a unbaked pie shell. Sprinkle additional grated nutmeg on top.
Bake for about 30 minutes or until a knife comes out clean when inserted into the center. Remove to wire rack to cool and then refrigerate until well chilled.
Greek Custard- Filled Phyllo Pastry (Galaktaboureko)
8 cups whole milk
3/4 cup sugar
zest from 1 orange
2/3 cup farina
4 large eggs
1 Tbsp. pure vanilla extract
2 Tbsp. fresh orange juice
1/2 cup butter, melted
1 lb. pkg. Phyllo dough
Spiced Lemon Syrup
1 cup sugar
1 cup water
zest from 1 large lemon
2 cinnamon sticks
4 whole cloves
juice from 1 lemon
Bring the milk sugar and orange zest to boil over medium heat. Whisking constantly, add farina slowly in a thin stream. Cook, stirring constantly, until slightly thickened. Remove from heat and cool the mixture, stirring from time to time to prevent a skin from forming on the top. Add eggs, one at a time, whisking to blend well. Stir in vanilla and orange juice.
Brush a large 9×13 baking dish with a little butter Unfold phyllo and place damp towel over unused dough, to keep from drying out. Layer the phyllo sheets with a light brushing of butter between each 8-10 sheets thick in baking dish. Pour custard in phyllo lined dish. Continue to layer phyllo with buter over top of custard with another 8-10 sheets. When down to the last 2 sheets tuck in over hang of dough and finish. Make the top sheet smooth as possible. Brush with butter and make diaginal hash marks with a knife on top crust without cutting into filling.
Preheat oven to 350, with rack in the center of the oven. Bake for 45 minutes until top is golden. Allow to completely cool to room temp.
While custard is baking , make the syrup. Combine the sugar and water in a small saucepan. Add the lemon zest, cinnamon sticks and cloves and bring to a boil. Simmer for 5 minutes. Remove from heat and stir in lemon juice.
Pour strained syrup over custard pie slowly and allow to soak in.
Ready to eat when syrup is absorbed and custard firm. Can refrigerate at this point.
Brulee Custard Pie
Unbaked pie crust for 9 inch pie plate
Line pie plate and set aside in Refrigerator while preparing filling
Combine in a large bowl
8 egg yolks
2/3 cups sugar
1/2 tsp salt
1/4 tsp nutmeg
1 vanilla pod , seeds scraped out into bowl
2 2/3 cups Half and half or cream
1 tsp vanilla
Preheat oven to 450 , Bake pie for 15 minutes then reduce heat to 350 to finish pie with remaining time.
Mix well until combined. Pour into prepared crust. Place on baking sheet and bake for 30-35 minutes just until knife inserted into the side of custard comes out clean. The pie will still look a bit soft but will set as it cools.
Once pie has cooled, prior to serving sprinkle top of pie with extra fine sugar and with a torch brulee(caramelize) the top of pie. Cut with very hot knife or brulee each slice individually.