I’ve been trying to nail the custard for Galaktoboureko, and while it’s good, it’s not quite perfect. Sometimes it’s too runny, other times it’s too firm, and I can’t seem to find the sweet spot.
I’m using a semolina-based recipe and cooking it low and slow, but I’m wondering if there are any pro tips or tricks to get that silky, creamy texture that melts in your mouth. Should I be whisking more? Is there a secret ingredient I might be missing?
Also, any advice on getting the balance right between the syrup and custard so the dessert isn’t overly sweet or soggy would be amazing. Thanks so much!
I’m using a semolina-based recipe and cooking it low and slow, but I’m wondering if there are any pro tips or tricks to get that silky, creamy texture that melts in your mouth. Should I be whisking more? Is there a secret ingredient I might be missing?
Also, any advice on getting the balance right between the syrup and custard so the dessert isn’t overly sweet or soggy would be amazing. Thanks so much!
Last edited: