Ingredients FOR THE CUSTARD 1.250 gr milk 150 gr sugar 1 vanilla bean or 1 teaspoon extract 1 cinnamon stick 1 pinch salt Zest of 1 small lemon 50 gr fine semolina 50 gr all-purpose flour 3 large eggs 50 gr butter FOR THE TOPPING 2 tbsp water 1 large egg 50 gr sugar 30 gr butter FOR SPRINKLING Cinnamon sugar (optional) Equipment Baking tray Pot TAGS DESSERTS MILK LOW BUDGET EASTER GREEK MANI Ingredients FOR THE CUSTARD 1.250 gr milk 150 gr sugar 1 vanilla bean or 1 teaspoon extract 1 cinnamon stick 1 pinch salt Zest of 1 small lemon 50 gr fine semolina 50 gr all-purpose flour 3 large eggs 50 gr butter FOR THE TOPPING 2 tbsp water 1 large egg 50 gr sugar 30 gr butter FOR SPRINKLING Cinnamon sugar (optional) Instructions PIE MIXTURE Butter and flour a round pan (30 cm) or a rectangular one (23×35 cm). In a bowl, mix the flour and semolina and set aside. In a heavy-bottomed saucepan, heat 1 liter of the milk, keeping the rest aside. Add the sugar, cinnamon stick, lemon zest, vanilla, and salt, and warm over medium heat. In a separate bowl, beat the eggs with a whisk. Add the remaining milk, flour, and semolina, and continue whisking. Once blended, add a ladleful of the hot milk into the egg mixture and whisk to temper it. Gradually add more hot milk, stirring constantly, then pour the tempered mixture into the saucepan. Stir with a whisk for a few minutes until the custard thickens. Remove from heat once it starts to boil. Add the butter to the custard and stir until melted. Pour the custard into the prepared pan. Move the pan gently to smooth the surface. CRUST Whisk the egg with the water (or milk) and sugar, and pour it over the surface. Brush the egg mixture evenly over the top with a pastry brush. Spread small pieces of butter across the surface. BAKING Bake in a well-preheated oven with fan on the middle rack at 180°C (360°F) for about 45 minutes, until golden, slightly puffed, and set. Check for doneness by gently touching the center; it’s ready when firm and golden. Allow to cool, then cut into pieces. If using cinnamon sugar, sprinkle it while the pie is still warm so it sticks to the surface. Tips If the top browns too quickly, cover with foil to prevent over-darkening. The purer the milk, the fresher the eggs, and the more aromatic the butter, the better the flavor. Always sprinkle cinnamon sugar while the pie is still warm. Don’t skip the lemon zest as it adds essential fragrance. TAGS DESSERTS MILK LOW BUDGET EASTER GREEK MANI
