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8 servings
Preparation: 20 minutes - Cooking: 1 hour

Galaktoboureko - Greek syrup custard pie

500 gr. phyllo crust
250 gr. butter melted

For the cream
700 gr. milk
300 gr. heavy cream
160 gr. white sugar
2 eggs
6 egg yolks*
80 gr. corn flour (cornstarch)
1 vanilla bean (cut vertically)

For the syrup
500 gr. white sugar
300 gr. water
20 gr. corn syrup

Preheat the oven to 160oC-170oC degrees. Start with the syrup, so as to have enough time to cool. In a saucepan put all the syrup ingredients and bring to boil. Cook for 4 minutes (after the boiling point).
Grease an 30x25 cm baking pan and brush with butter one by one half of the phyllo crust. Place them one by one so that their ends stick out from the pan. Phyllo crust dries quickly so cover the baking pan with a towel while preparing the cream.
In a saucepan place milk, heavy cream and vanilla bean and some of the sugar (so as to prevent the milk from getting "burnt"). Mix remaining sugar with the corn flour (cornstarch) and the eggs. When the milk is hot enough, pour 1/3 of the milk mixture into the egg mixture and mix well (to drop the milk temperature) and pour in remaining milk mixture. Continue stirring until the cream thickens and begins to boil. Remove from the heat, throw away the vanilla bean and pour the warm cream straight into buttered phyllo crust.
Fold the edges over the cream and cover with the remaining buttered phyllo but this time cover only the inside of the pan and cut off any excess.
Bake for about 1 hour, until golden brown. Remove the dessert from the oven and pour over the cold syrup. Let aside to cool and cut into pieces.

Just a Note
* You can keep the remaining egg whites in an airtight container in the refrigerator for up to 1 week or you can place them into ice cube trays and keep them in the freezer up to 6 months. Make sure you allow egg whites to defrost completely in the refrigerator or at room temperature before cooking.