How to make it
7 steps. Take it one step at a time.
Prepare the syrup first
Prepare the syrup first: In a small saucepan, combine 400g sugar, 300ml water, and the juice of half a lemon. Bring to a boil, simmer for 5 minutes until slightly thickened, then remove from heat and let cool completely.
5 minMake the custard
Make the custard: In a large pot, heat 1 liter of milk over medium heat until it starts to steam. Meanwhile, whisk 4 eggs and 200g sugar together in a bowl until pale, then whisk in 170g semolina.
Slowly temper the egg mixture
Slowly temper the egg mixture by adding a ladle of hot milk while whisking constantly. Pour the egg mixture back into the main pot. Cook over medium-low heat, stirring constantly, until the custard thickens significantly. Remove from heat and stir in 50g butter, vanilla extract, and lemon zest.
Preheat your oven
Preheat your oven to 180°C (356°F). Melt the remaining 200g of butter. Grease a 9x13 inch baking dish. Layer half of the phyllo sheets (approx 6-8) in the bottom of the dish, brushing each sheet generously with melted butter. Let the edges of the phyllo overhang the sides.
Pour the warm custard
Pour the warm custard over the phyllo and smooth the top. Fold the overhanging phyllo edges back over the custard. Layer the remaining phyllo sheets on top, brushing each with butter. Tuck the edges neatly into the sides.
Using a sharp knife, score the top layers of the phyllo
Using a sharp knife, score the top layers of the phyllo (do not cut all the way through to the custard) into squares or diamonds. Bake for 45-50 minutes at 180°C (356°F) until the pastry is deep golden brown and crispy.
50 minRemove from the oven and immediately pour the chilled syrup
Remove from the oven and immediately pour the chilled syrup over the hot pastry. You should hear a sizzling sound. Let it cool completely at room temperature for at least 2-3 hours before serving.
2 hr
A little kitchen wisdom
Always pour cold syrup over hot pastry (or vice versa) to ensure the phyllo stays crispy rather than becoming soggy. Let it sit for at least 2 hours before cutting so the custard sets perfectly.
