Γαλατόπιτα Χωρίς Φύλλο σε 10 λεπτά με 5 Βασικά Υλικά // Stella LoveCook

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Galatopita in 10' Sheetless in 10 minutes with 5 Basic Ingredients
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This recipe is from an experienced source for about 60 years from a bakery that was passed down to my mom. I want you to know that the recipes I give you are guaranteed and tested a thousand times.
Preparation time: 10 minutes
Cooking time: 35 - 45 minutes
Waiting time: 2 to 4 hours depending on the thickness of the cream
Servings: 12 servings
Author: Stella Markou
Ingredients:
▪ 1.2 liters of whole milk
▪ 250 - 300 g of sugar
▪ 3 eggs
▪ 100 g frozen butter (plus extra for the spread)
▪ 150 g semolina (plus extra for the spread)
▪ 1 tablespoon of vanilla
▪ Zest from a lemon
Serve: With powdered sugar and cinnamon.
Alternatively we can serve: With honey and cinnamon.
Preheat the oven to 180 °C with fan.
Pyrex: 25 x 35
I grease the pyrex with butter and fine semolina.
Do not make the mistake of adding too much semolina to the pyrex because it will not be absorbed by the cream, resulting in small pieces of semolina when serving.
In a pot or a deep and spacious pan, add the lemon zest, eggs, sugar and semolina. Mix, add vanilla and milk.
(Mix gradually and add the milk to incorporate the mixture very well).
When the mixture is completely ready, then turn the heat to medium to 7 / NOT to high because it will stick to the bottom.
Stir constantly for about 8 minutes until the cream thickens. The cream should have the consistency of a loose semolina béchamel.
When the cream has the consistency we see in the video, turn off the heat and add the frozen butter, our cream will become smoother, shinier and more velvety. Stir continuously until the butter is incorporated.
We pour our mixture into the pyrex that we have Simized. Bake in the preheated oven, without changing the temperature in the middle of the oven in the air, bake for 35 minutes.
(If we make double the amount of cream then we will necessarily bake for 45 minutes so that it is baked properly)
When it gets a wonderful rose-red color on the top and when it comes off the walls, it means it's ready.
Allow to cool completely for at least 2-4 hours and serve. What I want is for it to cool down very well and for the cream to set so that I can cut a whole piece / Garnish with whatever we like best.
Store in the refrigerator for up to 4 days.