Galactobouriko

• Galactobouriko
• 2 quarts whole milk
• 1 cup heavy (whipping) cream
• 1 1/2 cups organic cane sugar
• 1 cup farina
• 9 large eggs
• 1 1/2 teaspoons pure vanilla extract (I use Nielsen-Massey)
• 1 pound unsalted butter
• 13 sheets Phyllo
• Syrup
• 2 cups organic cane sugar
• A few drops of fresh lemon juice
• 2 cups water

1. Preheat oven to 350 degrees F.
2. In a large saucepan, combine milk, cream, sugar, and 1 stick of butter. Heat until butter melts, then add farina and cook over a low flame until mixture thickens, stirring constantly. Remove from heat and set side.
3. Beat eggs; stir into the farina mixture. Then, using a hand mixer, beat for about 5 minutes. (With a KitchenAid you will only need about 3 minutes.) Stir in vanilla.
4. Melt butter. With a pastry brush, oil your baking pan with a little of the butter.
5. Place 8 sheets of phyllo in your pan, one at a time, brushing each one with butter before laying down the next. Pour slightly cooled custard mixture over these sheets. Cover with 5 more phyllo sheets, buttering between each one. Fold in edges so filling will not overflow.
6. Bake in the preheated oven until golden brown, about 45 minutes. Remove from oven and, while still hot, pour cooled syrup over top.
7. Combine syrup ingredients and boil gently. Let syrup cool before pouring on top of hot pastry.

milk, heavy, cane sugar, farina, eggs, vanilla, butter, phyllo, syrup, cane sugar, lemon juice, water

Taken from food52.com/recipes/21592-galactobouriko (may not work)