How to Make Galaktobouriko

::GREEK CUSTARD WRAPPED IN PHYLLO::

If you're familiar with the Greek language at all you'll notice that the first part of this long scary word means milk_"gala". Milk in this case makes up a good portion of this recipe, which I grew up eating trays full with a fork and a smile, while butting elbows with my brother over the last bite.
This recipe is fairly easy but does require a good amount of patience. You'll see why in a minute.

First I grabbed all of my ingredients.

-1 gallon MILK
-3 1/2 cups SUGAR
-2 1/2 cups SEMOLINA
-18 EGG YOLKS
-1 whole LEMON PEEL
-1 tbsp VANILLA extract
-1 box PHYLLO #7
-1/4 lb melted BUTTER

I grab a pot, pour in the milk and turn the stove on medium heat. Heating up the milk before hand helps speed up the thickening process. Then I grabbed my mixer and a bowl and threw in the sugar, vanilla and egg yolks and blended them together with my hand mixer. Starting slow as always to make sure that everything stays in the bowl and doesn't splatter all over the walls. I continue mixing till the mixture is thick and turns a creamy eggshell white color. This process takes approximately 3-4 minutes.

The temperature of the milk at this point should be a little above body temperature and thats exactly what I'm looking for. So I pour my semolina into the milk and stir until the mixture is well combined and the semolina isn't clumped up at the bottom.

Now it was time to combine the two mixtures together. So, I grabbed my rubber spatula and slowly poured the creamy egg yolk and sugar mixture into the milk and semolina. At this point I turn the heat on high, and throw in the lemon peel.

Now the stirring begins and continues for the next 10-15 minutes. Any stirrer seems to work at this point but after a few batches of practice I found that the rubber spatula is the best tool for the job. I stir and stir making sure that the bottom doesn't burn, and it will burn fast if I don't. The mixture thickens pretty quickly and as soon as I see large bubbles, my job is complete.

The next part of the recipe deals with the phyllo. I will post a video on "How to Wrap Galaktobouriko". Check back in soon!