This afternoon I am making Galaktobouriko, a Greek custard and phyllo
dessert, to take to a pot luck dinner tomorrow. I love this stuff but
there is way too much butter and sugar in it to have more than one
serving every two and a half weeks, and it does not keep and it does not
freeze.

The custard filling calls for 6 egg yolks. My wife had picked up an
extra dozen eggs from the local produce stand. I had a surprise when I
cracked the first egg and saw that it was a double yolk. Then another
surprise when the second one had a double yolk. I had four more
surprises and it turned out that all 6 were double yolks. There was
nothing on the carton about it.

At any rate, I assembled the bottom layers of phyllo and brushed each
sheet with melted butter, poured in that nice rich custard, topped with
8 more sheets of butter brushed phyllo and popped it into the oven.
When it comes out of the oven I can pour the syrup over it and let it
cool and set overnight.

On 4/30/2016 1:10 PM, Dave Smith wrote:
> When it comes out of the oven I can pour the syrup over it and let it
> cool and set overnight.

Garsh, are you sure you have time for that with all your Julie bashing
to attend to?