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.