Galatopita (custard pie) with caramelised crust sheets by chef Yiannis Lucacos - ΟΛΥΜΠΟΣ
Place a piece of galatopita on a plate, add some of the caramelized leaves, a few grated walnuts and sprinkle with icing sugar.
Ingredients
- For galatopita
- 120 gr. Egg yolks
- 90 gr. Fine Semolina
- 90 gr. Flour
- 1 vanilla stick
- 450 gr. OLYMPOS Heavy cream
- 750 ml. fresh OLYMPOS Milk
- 300 gr. Sugar
- Zest from 2 lemons
- 150 gr. OLYMPOS roasted butter
- salt
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