Galaktoboureko

Instructions

1. To make the syrup, combine the ingredients in a medium saucepan and bring to a simmer. Simmer for 5 minutes, or until thickened, then remove from the heat and allow to cool completely. Discard the cinnamon stick and lemon rind.
   
2. Preheat the oven to 160˚C (fan-forced). Brush a 20 cm x 30 cm x 5 cm baking dish with butter, then lay 5 sheets of filo pastry into the base of the tray, brushing each layer with butter as you go, allowing the filo pastry to overhang the baking tray on all sides. Cover the filo pastry with a damp tea towel, until ready to use.
   
3. To make the custard, combine half the sugar, cream, milk, salt and vanilla extract in a medium saucepan. Bring to a simmer. While whisking continuously, gradually stream in the semolina until the mixture thickens enough for the whisk to leave tracks in the mixture. Remove from the heat and whisk in the butter until melted and fully incorporated. Set aside.
   
4. Combine the eggs and remaining sugar in the bowl of a stand mixer with the whisk attachment fitted. Whisk on high speed for 5 minutes, or until pale and doubled in size. Gently fold the egg mixture into the semolina mixture, then spread the egg evenly over the prepared filo pastry. Fold the overhanging filo pastry over the top of the custard, then cover the custard with an extra 5 layers of filo (also brushing each layer with butter). Tuck in any overhanging pastry and score the top with a sharp knife into portions.
   
5. Bake for 1 hour, or until the pastry is golden-brown. Remove from the oven, and while still warm, ladle over the syrup, allowing it to absorb into the pastry. Rest for 10 minutes, then slice and serve.