Galatoboureko (Custard Slice)

Ingredients:

• ¼ fine Semolina
• 1½ cups Castor Sugar
• ¼ cup Cornflour
• 6 Eggs lightly beaten
• 1 teaspoon grated Lemon rind
• 1 litre Milk
• ½ cup Semolina Extra
• 12 sheets Filo Pastry
• 125 grams melted ButterSyrup
• Lemon rind of ½ a medium Lemon
• 1½ cups Castor Sugar
• ¾ cup Water
• 1 Cinnamon Stick

Method:

1. Make syrup first by adding all ingredients and heating until sugar has dissolved, stirring all the time.
2. Then sugar has dissolved simmer, uncovered for 2 minutes. Turn off and allow cooling. Set aside.
3. In a large saucepan add milk and gently bring to the boil, then switch off.
4. In a large mixing bowl add 1/4 cup semolina, castor sugar, cornflour, 6 beaten eggs and lemon rind.
5. Very slowly, add the hot milk to the ingredients in the bowl and combine well. Return mixture to saucepan and place on medium heat until it begins to thicken. Once the thickening begins, add the rest of the semolina and stir well until all thick, creamy and combined. The mixture is now ready.
6. Butter the filo sheet by sheet (6-8 sheets for a base and then add the custard filling). Repeat the pastry process for the top of the pie, scoring the top diagonally to form diamond shapes.
7. Place in moderate 180 degree oven for approximately 1 hour.
8. Remove from oven and pout the cooled syrup over the hot slice. It will sizzle and be absorbed.
9. Serve hot or cold and store in refrigerator.