Baked Semolina Custard With A Lemon Honey Glaze Recipe

• 1 c. semolina
• 1 1/2 c. sugar
• 1 x vanilla beans
• 6 c. lowfat milk
• 1 x lemon, zest of, grated
• 5 x egg, lightly, beaten
• 1 pkt phyllo, (about 16 sheets in a package)
• 1/2 c. melted butter grnd cinnamon, for sprinkling Glaze
• 1/2 c. honey, preferably Greek thyme honey
• 1 c. water
• 1/2 c. sugar
• 1/2 x lemon, juice of
• 1 x cinnamon, stick

1. Preheat oven to 350 degrees F.Set racks in lower third of oven.
2. In a medium saucepan, combine semolina, sugar, pulp from scraped vanilla bean and lowfat milk.
3. Stir continuously till mix comes to a boil and thickens, about 15 min.
4. Remove from heat and while stirring add in grated lemon zest and Large eggs.
5. Let cold for 10 min.
6. Phyllo sheets can dry out quickly so remove the number of sheets you will need and set them to the side covered with a damp kitchen towel to provide moisture.
7. Rewrap the phyllo you are not using and chill or possibly refreeze it.
8. Butter each leaf of phyllo individually.
9. Stack the first 8 sheets on the bottom of a rectangular pan.
10. Pour in cooled custard.
11. Butter another 8 sheets and arrange them one over the other on top of the custard.
12. Make several cuts with a knife through all layers of the phyllo sheets to allow steam to escape.
13. Bake for 40 to 45 min till golden brown and custard has puffed.
14. Glaze:Put all glaze ingredients into a saucepan.
15. Bring to a boil and simmer gently till slightly thickened and reduced by about on quarter.
16. Cold slightly.
17. Poor hot syrup over cooled custard.
18. Adjust the quantity of syrup to your liking.
19. Sprinkle with cinnamon.

semolina, sugar, vanilla beans, milk, lemon, egg, phyllo, butter grnd cinnamon, honey, water, sugar, lemon, cinnamon

Taken from cookeatshare.com/recipes/baked-semolina-custard-with-a-lemon-honey-glaze-75643 (may not work)