What makes this Galatopita rather special is the reduction of the milk to half its original quantity leading to intensity and nuttiness in the milk flavour. The Whisky marmalade and candied orange cut through the richness and make it a lovely dessert for a cold winter’s day. Enjoy it by the fire with a little dram!
Ingredients:
Serves 8-10
- 1 packet of rolled puff pastry
- 1.5ltr full fat milk
- 100g fine semolina
- 120g caster sugar
- 2 egg yolks
- 1 tbsp vanilla paste
- 50g unsalted butter
- A spray oil or 1 tbsp of vegetable oil for the tin
- 100g whisky and orange marmalade
- A few pieces of candied orange (optional)
Instructions:
Place the milk in a big saucepan and bring to a soft boil. Let the milk evaporate till it reduces by half. Strain into a jag and reserve.
Preheat Oven to 180C/Gas 4
Grease with a light oil spray or brush the bottom and sides of a baking tin 21 x 31cm and about 4cm deep.
Place the pastry carefully in the tin, ensuring that it comes up the sides of the tin too.
Prick the pastry with a fork everywhere and bake in the oven for 10 minutes. At the end of the 10 minutes, take out of the oven, press down if it has lifted and place in the oven again for 2-3 more minutes. Take the pastry out of the oven and leave on the side.
Preheat the oven to 200 C/Gas 6.
Place the milk and semolina in a clean saucepan and bring to medium heat stirring all the time till it thickens. Add the sugar and vanilla and incorporate well with a wooden spoon. When the cream is cooked, remove from the heat, add the butter, stir to incorporate into the custard and let it cool for a couple of minutes.
Add the two egg yolks to the custard, stir well and spoon it into the pastry. Return to the oven and bake till a beautiful brown skin has formed, approx.. 30 minutes.
Mix the whisky marmalade in a bowl with 2-3 tbsp of water. If it is too chunky whizz in a small blender to make a smooth syrup. Pour it over the galatopita and sprinkle with some extra candied orange if you happen to have.
You could intensify the orange flavour by adding some zest to the custard but I enjoy the flavour of the milk too much to want to add anything else.