Name: Baked custard with phyllo pastry
Yield: 0 serving
Cuisine: Bake
Ingredients: 750.00 ml milk; 3.00 eggs extra-large, whisked; 200.00 ml semolina; 1.00 ml vanilla essence; 375.00 ml sugar; 375.00 ml water; 2.00 cinnamon stick; 1.00 lemon zest and juice; 30.00 ml honey; 10.00 phyllo pastry; 125.00 ml butter melted

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Ingredients (11)

CUSTARD

750.00 ml	milk
3.00	eggs — extra-large, whisked
200.00 ml	semolina
1.00 ml	vanilla — essence

SYRUP

375.00 ml	sugar
375.00 ml	water
2.00	cinnamon — stick
1.00	lemon — zest and juice
30.00 ml	honey
10.00	phyllo pastry
125.00 ml	butter — melted

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Method:

Preheat the oven to 160 ºC (325 ºF).
Spray a 30 x 21 x 5 cm ovenproof dish with non-stick spray.
Blend the eggs and semolina and add a little of the milk. Bring the remaining milk and vanilla essence to the boil. Add to the semolina mixture and heat until the mixture thickens. Cool slightly.
Blend all the ingredients for the syrup and stir until the sugar has dissolved. Bring to the boil and simmer for 10 minutes.
Line the prepared oven dish with a layer of phyllo pastry. Brush well with melted butter and line with four extra layers of pastry. Brush each layer well with butter.
Spoon in the custard, spreading evenly. Cover with the remaining five layers of phyllo pastry, brushing each well with butter.
Bake for 20 to 25 minutes or until the phyllo pastry is golden brown. Remove from the oven, slice into squares and pour over the syrup. Serve lukewarm or cold with an extra drizzling of syrup.
Makes a large tart.