Galatopita (custard pie) with caramelised crust sheets by chef Yiannis Lucacos

FOR THE DISH

1. Place a piece of galatopita on a plate, add some of the caramelized leaves, a few grated walnuts and sprinkle with icing sugar.

FOR GALATOPITA

1. Mix the egg yolks, the semolina, the flour and the heavy cream in a bowl with a whisk. Put the milk, the sugar, the zest, the roasted butter and the vanilla in a saucepan and warm until just before it starts boiling.  Pour the hot mixture with the milk slowly into the mixture with the semolina and flour, stirring with a wire.
2. Put back the mixture to the saucepan and cook stirring until it starts thickening.  Remove from the heat, and lay on a buttered baking tray.  Bake in a preheated oven at 160° C until the pie congeals (about 25 minutes). Serve with caramelized crust sheets, sprinkling with icing sugar and honey.

FOR THE CARAMELIZED CRUST SHEET

1. Lay baking paper on a baking tray, place a crust sheet and spread with butter. Sprinkle with icing sugar and repeat with the remaining sheets. Cover the sheets with baking paper and with a baking tray of the same size to avoid their bloating. Bake in preheated oven at 140°C until the sheets are cooked and caramelized for about 30 minutes. Let the sheets cool and break them into uneven pieces.