Greek custard pie known as Galatopita is our new and exciting ketonisation project! Pudding in Greece is not a typical dessert, but when baked as creamy milk pie, things get steamy and passionate! Everybody loves Galatopita! Originally, it’s made with milk, semolina, eggs and – what else – sugar. Well, this is not something unusual because most of the traditional Greek desserts use these ingredients.
Avoiding the starch!
We already learned how to avoid adding starch, cereal-flours and sugar in Keto desserts. So, this will not be a difficult ketonisation. What makes Galatopita so delicious is the caramelisation that occurs during the baking process. How shall we imitate this? Well, we will keep it as low in carbs as possible, but we will not add any artificial additives!
What means Galatopita
As you might already know, Gala(γᾰ́λᾰ • (gála) n (genitive γᾰ́λᾰκτος or γᾰ́λᾰκος); is a Greek word for milk. Pita, on the other side, can be a pie, but can also be a cake! In fact, you might connect it to galactose (naturally occurring sugar in food). Furthermore, you can connect this word to the galaxy! Yes, my ancestors, ancient Greeks gave this name to the modern astronomic term, and it has been used in literature, art and poetry for ages! The connection is quite simple! You know that we are located in the Milky way galaxy – well, for Ancient Greeks γαλαξίας (galaxías, “Milky Way”), came from γάλα (gála, “milk”).
Greek pudding preparation
Milk pie preparation was a tradition that dates back to the ancient Greek era when milk (in particular goat and sheep) was used for various food preparation as the most nutritious ingredient. This, of course, included the almighty cheese preparation. Well, goat milk is the best milk still available to humans on this planet and it’s not unfriendly to Keto diet!
Is it a pudding or is it a custard?
The history of the pudding is a complex subject. How can something that simple be complicated? Though the history, numerous totally different kinds of foods have been called pudding. The smooth and creamy pudding dessert we know today is actually a custard. And the history of custard is also complicated and quite ancient. The custard was mixed up with pudding sometimes in the 19 century, which is quite new.
Food historians usually agree that the proto-pudding was prepared by ancient cooks and it looked like a sausage. The British consider it as their national culinary heritage. But this version draws a connection to Medieval puddings, in most cases, made with meat. In the 17th century, savoury English puddings were always meat-based. If a sweet version was prepared it would include flour, nuts and sugar. Somehow, in the second part of the 18th century, traditional English pudding stopped including meat. With the arrival of 19th-century, puddings were still boiled but the final result was more like a cake.
Ancient Greek and Roman love of eggs
Ancient Greek and especially Roman cooks realised the binding characteristics of eggs. In fact, they were masters at designing various egg-based dishes. Furthermore, omelettes, patinae, and puddings were prepared in noble Roman homes. As known, eggs are really versatile and they also have great thickening power! Greek pudding pie is an example of that!
Unfortunately, sometime in the 1840s, Alfred Bird, an English food manufacturer and chemist, introduced custard powder as an alternative to egg thickeners. Guess what, it was corn starch!
Starch made the pudding or custard unhealthy!
From that moment onwards, puddings started creating bloating and gastrointestinal problems to sensitive people. Interestingly, the original non-starch pudding was always an easy going food! Nevertheless, we will ditch the starch and flours as true Ketonians and go back to eggs! After all, eggs are one of most nutritious foods, almost a stable of Keto diet!
Ready to make the ultimate ketonisation of Greek pudding pie?
Galatopita - Greek milk pudding pie
- 500 ml heavy cream organic, carrageenan-free
- 200 ml goat milk fresh, organic
- 4 medium eggs free-range
- 2 tbsp powdered gelatine grass-fed beef gelatine is the healthiest version
- 4 micro scoops 100% stevia extract organic
- 1/3 tsp sea salt
- 1 tsp Ceylon cinnamon
- 1 pinch nutmeg
- 1 tsp ground vanilla bean alternatively, organic vanilla extract
- 8 tbsp ground walnuts
- 2 tbsp almond flour
- 5 tbsp melted grass-fed butter preferably goat butter
- 1 tbsp lemon zest
- 1 micro scoop 100% stevia extract
- 1/4 tsp sea salt
If you decide to make the Galatopita with a crust, first prepare the crust. Mix all the dry ingredients and then add melted butter. Butter up a 9' pie pan and place the crust mixture in it. Tap it with your fingers to flatten. Bake for 10 minutes at 180ºC (356ºF) After that, you will pour in the pudding and bake it further as described below.
If you decide to bake the Galatopita without a crust, butter up the pan and sprinkle with some almond flour to prevent sticking.
For the filling, pour the heavy cream and goat milk into a deep saucepan and heat it over medium temperature.
Beat the eggs with vanilla powder, cinnamon, salt, nutmeg and stevia using an electric mixer. Add powdered gelatine and keep mixing.
When the milk and cream mixture boils, remove it from the heat. Gently pour in the egg mixture and stir energetically with a whisk.
Return the pudding on the stove and cook for 4 minutes. Constantly stir! Then let it cool down for a couple of minutes.
Pour in the pudding on the half-baked crust (or in the case you don't want to use the crust, pour it in the pan that you greased with butter and sprinkled with almond flour)
Bake for 20 minutes at 170ºC (338ºF). When the pie is baked, remove it from the oven and let it cool down. You can decorate it with some cinnamon, powdered stevia blend sweetener or slices of lemon/lime.
Refrigerate for at least 4 hours before serving.