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Ingredients: 1 1/2 Quart(s) milk 1 fine semolina 509/4461 Pound(s) corn starch 1 48/85 Pound(s) granulated (I used fine) sugar 87/2000 Ounce(s) salt 6 egg 1/6 Ounce(s) vanilla extract 3/4 plus 1 Tbsp not melted butter, melted 1 phyllo dough 1 Cup(s) water 1 orange zest 3 Teaspoon(s) lemon zest 2 brandy Directions: Preheat the oven to 350°F. Sift the semolina, cornstarch, 1 cup sugar and salt together. In a large heavy saucepan boil the milk, stirring frequently to ensure it does not burn. Gradually add the semolina mixture to the boiling milk, stirring continuously. Cook over medium heat until the mixture thickens and comes to a full boil. Remove from the heat and allow to cool slightly. Beat the eggs well with a hand mixer or whisk. Gradually add 1/2 cup sugar to the eggs and continue beating until very thick and fluffy, about 10 minutes. Stir in the vanilla. Add the eggs to the hot semolina mixture, stirring constantly. Partially cover the pan and allow to cool. Use 1 Tbs butter to coat a 9 x 12 x 3-inch baking pan then cover the bottom with half the pack of fillo, brushing the melted butter generously between each sheet of fillo and making sure that at least some of the sheets touch the sides of the pan. Pour the cooled semolina custard over the fillo in the pan. Cover with the remaining sheets of the fillo, again brushing butter between each and on top of the final sheet. Mark out the top sheet of the fillo with a sharp knife in to diamonds or squares; this allows serving to be easier once the galaktoboureko is cooked. Bake on the center rack of the oven for 40 to 45 minutes, until the fillo is crisp and dark gold in color and the custard is firm. While the galaktoboureko is cooking, boil the remaining 1-1/2 cups sugar with the water and orange and lemon zest for 5 minutes. Remove from the heat, add the brandy and set aside. Remove the galaktoboureko from the oven and set on a cake rack. Spoon the hot syrup over the entire galaktoboureko. Cool thoroughly before cutting and serving. Comments: Italian licquour:)
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Dust bottom; Dessert sauce * To toast walnuts, spread in shallow baking pan. toast at 400F stirring frequently 8 to 10 minutes or until golden brown. Heat syrup and margarine in medium saucepan on low heat until margarine is melted. remove from heat. stir in nuts. co Belgian waffle dessert Pour milk into large mixing bowl. Add pudding mix, lemon juice, and peel. Beat with wire wisk until well blended, 1 to 2 minutes. Gently stir in whipped topping. For each dessert, spoon about 3 Tablespoons pudding mixture onto each d