Title: Galatopta (Baked Egg Custard)
Categories: Sephardic Greek Jewish Dessert
Yield: 6 Servings

6		Eggs
3/4	c	Sugar
1	qt	Milk

A very simple sweetened custard served after dairy meals. 1. Beat eggs until creamy, add sugar, and continue to beat until well integrated. Beat in milk until well mixed. 2. Pour into an 8-inch square heatproof glass or metal baking dish. Bake on center rack of a preheated 350F oven for about 45 minutes, or until top is brown. Cool, then refrigerate. Serve cold.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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