Galaktoboureko

Custard:

• 3 c whole milk
• One 3-inch strip lemon rind
• ½ tsp kosher salt
• 3 large eggs
• ¾ c granulated sugar
• ¾ c semolina flour
• 1 tsp vanilla extract
• 2 tbsp unsalted butter

Syrup:

• 2/3 c granulated sugar
• 1/3 c water
• One 3-inch strip lemon rind
• 2 tbsp honey
• 1 tsp fresh lemon juice
• ⅛ tsp freshly grated nutmeg

To assemble:

• 12 sheets phyllo dough, thawed (from a 16 oz. package)
• ¼ c unsalted butter, melted

To make the custard, bring milk and lemon rind to a simmer in a medium saucepan over medium high heat, taking care to not let milk come to boil. While milk is heating, beat eggs and sugar in a stand mixer on medium speed until the mixture is pale yellow and thickened for about 3 minutes. Gradually add semolina flour and continue to beat until combined. Turn the mixer on low speed and continue to mix if milk is not yet at a simmer. Whisk 1 cup of the hot milk into the semolina mixture. Slowly pour semolina mixture into the hot milk, whisking constantly, until fully incorporated. Continuing to whisk constantly, return mixture to a simmer and cook until mixture begins to bubble and thickens, about 3 minutes. Remove from heat, add butter and vanilla, and whisk until smooth. Transfer to a heat safe bowl, place plastic wrap directly to the surface of the custard and chill for at least 1 hour. Custard can be made up to 1 day ahead.

To make the syrup, bring the sugar, water, and lemon rind to a boil in a small saucepan over high heat. Once the mixture comes to a boil, cook for 2 minutes. Remove from heat and stir in honey, lemon juice, and nutmeg. Set aside to cool slightly for about 20 minutes, then transfer to a glass measuring cup and chill until ready to use. Note: The syrup can be made up to 3 days ahead.

To assemble, preheat the oven to 350º. Brush the bottom and sides of a 9” round cake pan with melted butter. Place one sheet of phyllo over the bottom of the baking dish, allowing excess to hang over the side of the pan. Brush with butter. Repeat with 5 additional sheets of phyllo, rotating the pan slightly so that the sides of the pan are completely covered in pastry, brushing each sheet with butter. Spoon the cooked custard over the phyllo dough and spread into a single layer. Cut the remaining 6 sheets of phyllo in half crosswise. Layer them one at a time over the custard, rotating the pan 90º with each addition, and brushing each with butter. Fold the overhanging sheets from the bottom layer over the top of the sheets placed on top, brushing each with butter if not already coated. Be sure the custard is completely encased in the phyllo dough. Using a sharp knife, cut through the top layers of phyllo to the custard layer, scoring the top of Galaktoboureko into 8 wedges. Bake in the preheated oven until the phyllo is golden and crisp, about 35 minutes. Set on a wire rack.

Slowly pour half of the chilled syrup over the hot Galaktoboureko, ensuring that the entire surface is evenly coated and that the syrup is absorbed into the dish. Repeat with remaining syrup. Allow to cool almost to room temperature before cutting through the scored lines. Dish can be covered and stored in the refrigerator for up to 3 days.