Greek Semolina Milk Pie with Cinnamon

What you need

• 1 l (4 cups) whole milk
• 120 g (3/4 cup) fine semolina
• 150 g (3/4 cup) granulated sugar
• 4 large eggs
• 50 g (3 1/2 tbsp) butter, 40 g for the custard, the rest for the dish
• 2 tsp vanilla extract
• 1 pinch salt
• 1 tsp ground cinnamon, for dusting
• 2 tbsp powdered sugar, for dusting

Method

Restated from the original video

1. 1

   Heat the oven to 180 °C (350 °F). Grease a 23 cm (9 in) baking dish, at least 4 cm (1 1/2 in) deep, with the spare butter.

2. 2

   Warm the milk in a large saucepan over medium heat until steaming.

3. 3

   Rain in the semolina in a thin stream, whisking constantly so no lumps form.

4. 4

   Keep whisking over medium-low heat for 6-8 min, until the mixture is as thick as a loose pudding.

5. 5

   Take the pan off the heat and whisk in the 40 g of butter, the salt and the vanilla. Let it cool for 10 min.

6. 6

   In a large bowl, whisk the eggs with the sugar until the sugar dissolves.

7. 7

   Whisk in a ladle of the warm semolina custard, then pour in the rest and stir until smooth.

8. 8

   Pour the custard into the dish and level the top.

9. 9

   Bake for 35-40 min, until the top is golden and the center is just set with a slight wobble. Cover with foil if it browns too fast.

10. 10

    Cool for at least 30 min so it firms up for cutting.

11. 11

    Dust with the cinnamon and powdered sugar. Serve warm, at room temperature or chilled, and keep leftovers in the fridge up to 4 days.

Imported from pastrywishes.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.