After a month of abstinence I am back with a recipe that I really loved. A milk pie with autumnal aromas and honeyed roasted plums. A recipe that you will love very much and you may accompany it with any fruit you love if plums are not an option for you. Greek milk pie with roasted plums.
CHARACTERISTICS OF THE RECIPE
The recipe for this very tasty Greek milk pie is very simple and quick. You will only need one pot and one large bowl. First, we will boil the milk and sugar in the pot, while in the bowl we will mix the rest of the ingredients. What you should pay attention to is the point where you will join the contents of the two containers. And this is because the mixture in the second bowl inter alia contains eggs. So when the eggs meet with the hot milk they are at risk of being cooked. That’s why you should slowly add the hot milk from the pot to the bowl and stir constantly.
WHAT UTENSILS WILL I NEED?
For this Greek milk pie with roasted plums I used a pan with a diameter of 27 cm. I preferred my pan to have a removable bottom so that I could unmold it more easily. Of course, if you want, you can use a classic pan as long as you grease it very well.
DOES THE MILK PIE WITH ROASTED DAMASCINA NEED A MIXER?
If you are wondering if you will need a mixer to make the Greek milk pie with roasted plums then the answer is no. All you will need is an egg beater to stir the egg mixture when adding to this hot milk. If you have any insecurity about how fast to mix the egg mixture then of course you can also use a mixer.
CAN I USE ANY OTHER FRUIT?
A good recipe for me is one that inspires you. The one that gives you room to adapt it to your own preferences. So in this recipe the plums are of course optional. Their honeyed taste goes very well with the milk pie and every bite is mouthwatering. However, if you don’t want to use them or if you want to use another fruit, of course you can. For example, you can try the figs, which in this season are more than awesome.
CAN I ADD THE FRUIT RAW?
Samin Nosrat in her book Salt, Fat, Acid, Heat defines heat as the element of transformation. And this is because regardless of its origin, heat triggers a series of changes in an ingredient. It is an element in cooking that does not add something tangible, as for example salt does. It can simply transform something watery into thick, or vice versa. Or to bring to the surface flavors and aromas well hidden.
For example roasting fruit causes their natural sugars to melt into a thick, delicious caramel syrup. A fact that makes them irresistible and the perfect choice to accompany a dessert such as milk pie. But be careful, they become so delicious that they can be eaten straight from the oven!
Greek milk pie with roasted plums.
Equipment
- 27 cm pan
Ingredients
- 1200 gr milk
- 150 gr granulated sugar
- 60 gr fine semolina
- 40 gr cornflour
- 3 eggs
- 1 tsp ground cinnamon
- ⅓ tsp ground nutmeg
For the crust
- 1 egg
- 2 tbsp water
- 1 tbsp granulated sugar
For the roasted plums
- 16-20 plums
- 2-3 tbsp honey
- ⅓ tsp ground nutmeg
Instructions
- Grease a 27cm diameter pan.
- In a large saucepan, over medium heat, add the milk together with the sugar and bring to a boil. Boil for 2-3 minutes while stirring.
- In a bowl, add the semolina, corn flour, eggs, cinnamon and nutmeg. Mix very well.
- Slowly add the hot milk from the saucepan to the bowl with the eggs, stirring constantly with an egg beater.
- Return the mixture to the pot and stir constantly until the cream thickens.
- Remove from the heat, add the butter and stir until it melts.
- Pour all the mixture into the pan and spread it well.
For the crust
- In a bowl, add water, egg, sugar and mix well.
- With the help of a brush, spread the mixture over the entire surface of the milk pie.
- Bake for 40-45 minutes in a preheated oven at 180°C in the air.
For the roasted plums
- Wash the plums well and cut them in half.
- In a pan, add the plums with the cut side up. Spread the honey over them, making sure it goes everywhere and sprinkle with nutmeg.
- Bake for 15-20 minutes, in a preheated oven, at 200°C.
So this was my recipe for a smooth transition from summer flavors to fall flavors. A milk pie a little different from all the others as it is embraced by autumnal aromas as well as that of the honeyed roasted plum.
I would be thrilled to hear from you. Even more, if you make my recipe and post a photo of it. Just don’t forget to share your photo under the hashtag #tetisflakes. Please do not hesitate to comment below or contact me on Instagram, or Facebook or Twitter!
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