Galaktoboureko

Put all the syrup ingredients in a pot, boil for 4 minutes from the moment it starts boiling, and let it cool completely.

Grease well the bottom and sides of the baking pan.

Layer 5 sheets of phyllo, one by one, well buttered.

In a pot add the milk, heavy cream, semolina, sugar, vanilla and zest. Heat over low heat, stirring until it starts to thicken.

Separate the eggs. Whisk the whites into stiff meringue and whisk the yolks separately with a whisk. Combine gently.

Pour the egg mixture into the pot and stir constantly. Add the 3 tbsp butter and cook until the custard thickens.

Pour the custard into the pan over the phyllo and spread evenly.

Cover with the remaining phyllo sheets, buttering them one by one. Fold the edges inward.

Score lightly into pieces.

Pour the remaining melted butter over the surface and sprinkle with a little water.

Bake at 180°C for about 1 hour until deeply golden.

Pour the cold syrup over the hot galaktoboureko, little by little with a spoon. Let it cool completely and absorb the syrup. Do not cover it.