Greek Custard With Phyllo Pastry

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 10
• 4 cups milk
• 4 tablespoons unsalted butter (plus 1 stick unsalted butter, melted)
• 1/3 cup sugar
• 1/2 cup farina, uncooked regular
• 4 eggs
• 1 teaspoon vanilla extract
• 1/2 lb phyllo pastry

Recipe

• 1 scald milk in a large saucepan; stir in 4 tablespoons butter and sugar. gradually add farina, stirring constantly, and bring mixture slowly to a boil.
• 2 remove from heat.
• 3 beat eggs in a bowl until they are fluffy and a light yellow. slowly stir hot farina mixture into egg mixture. add vanilla extract. set aside to cool.
• 4 preheat oven to 400 degrees.
• 5 line a 9 x 12-inch baking pan with 1 sheet of phyllo with some of it hanging over the edge of the pan. brush with butter. be sure to keep unused phyllo pastry covered with plastic wrap or a damp towel. layer 5 more sheets of buttered phyllo in the pan so that bottom and sides are completely covered.
• 6 pour in cooled custard.
• 7 cover with 1 sheet of phyllo; brush with butter. layer 5 more individually buttered sheets of phyllo on top, and fold in overhang.
• 8 with a sharp knife, score through top layers of phyllo, marking off 2 1/4-inch squares or diamond shapes. bake for 10 minutes; reduce oven temperature to 350 degrees and bake for 45 minutes, or until golden.