Semolina Custard Phyllo Pie with Lemon Syrup

What you need

• 1 l (4 cups) whole milk
• 200 g (1 cup) sugar, for the custard
• 1 vanilla bean, split, seeds scraped
• 140 g (3/4 cup) fine semolina
• 40 g (3 tbsp) unsalted butter, for the custard
• 4 large eggs, lightly beaten
• 250 g (1 1/4 cups) sugar, for the syrup
• 250 ml (1 cup) water, for the syrup
• 1 cinnamon stick
• 1 lemon, zest in 2 wide strips, juice of half
• 400 g (14 oz) phyllo dough, about 14 sheets, thawed
• 180 g (3/4 cup) unsalted butter, melted, for brushing the phyllo
• 1 tsp ground cinnamon, for dusting

Method

Restated from the original video

1. 1

   For the syrup, put the sugar, water, cinnamon stick, lemon zest and lemon juice in a small pan. Stir over medium heat until the sugar dissolves.

2. 2

   Simmer the syrup for 8-10 min, then set it aside to cool completely. Remove the cinnamon stick and zest.

3. 3

   For the custard, warm the milk with the custard sugar and the vanilla seeds and pod in a large pot over medium heat until it just starts to bubble.

4. 4

   Rain in the semolina while whisking. Keep whisking over medium-low heat until the custard turns thick and smooth, 4-5 min.

5. 5

   Take the pot off the heat, whisk in the custard butter and remove the vanilla pod.

6. 6

   Press plastic wrap onto the surface and cool for 15-20 min, until warm but not hot.

7. 7

   Whisk the eggs into the warm custard until smooth.

8. 8

   Heat the oven to 180 °C (350 °F). Brush a 23 x 33 cm (9 x 13 in) baking dish with melted butter.

9. 9

   Trim the phyllo to fit the dish. Layer half of the sheets in the dish, brushing every sheet with melted butter. Keep the remaining phyllo covered with a damp towel.

10. 10

    Pour in the custard and level it.

11. 11

    Cover with the remaining phyllo sheets, brushing each with melted butter. Tuck in the edges and brush the top well.

12. 12

    Cut the top layers into squares or diamonds with a sharp knife, without cutting through the custard.

13. 13

    Bake until the top is deep golden and the custard is set, 40-45 min. A knife slid into the center should come out clean.

14. 14

    Pour the cooled syrup slowly over the pie while it is still hot. It will sizzle and soak in.

15. 15

    Let the pie cool completely, at least 1 hour, so the custard firms up.

16. 16

    Dust with ground cinnamon and cut along the score lines.

Imported from gourmettraveller.com.au. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.