Galaktoboureko - Greek Custard Pie

Make the syrup

1. Add all the syrup ingredients to a medium saucepan. Stir and bring to a boil. Let the syrup boil for 4 minutes. Remove from heat and let it cool.

Preheat the oven to 320°F / 160°C

Prepare the baking pan with phyllo

1. Melt the ghee in the microwave or on the stove.
2. Brush with ghee a 9.5 inches diameter round pan.
3. Divide the phyllo sheets into two packs. Usually, there are twenty sheets per whole package*. Put one group of ten aside, covered with the package's protective plastic so it doesn't dry out.*If quantity differs, divide by two.Take the first ten sheets. Take the other ten and trace a circle one inch wider than the diameter of your pan. Cut the sheets with the sharp tip of a knife or a pastry cutter into this circular shape. Cover the cut sheets with a damp kitchen towel to keep them soft.*Take the other ten and trace a circle in exactly the diameter of your pan. Cut the sheets with the sharp tip of a knife or a pastry cutter into this circular shape. Cover the cut sheets with a damp kitchen towel to keep them soft.** You can save the extra pieces of phyllo sheets in the freezer wrapped in plastic to make a small batch of hand pies, cheese pies, etc.
4. Layer the larger phyllo sheets on top of each other in your pan after brushing each one with ghee.Build a wall with phyllo at the edge of your pan. Brush with more ghee to help phyllo stick together. Important. Cover the pan with a damp kitchen towel to keep the phyllo soft.

Make the custard

1. Put the milk, heavy cream, half the sugar, and the lemon zest in a saucepan and heat it over medium heat.
2. Using a whisk, mix the rest of the sugar with the corn flour and the egg yolks in a bowl.
3. Just before the milk boils, pour ⅓ into the egg mixture and mix.
4. Pour the egg mixture into the pot with the rest of the milk.Continue mixing until the cream thickens and begins to curdle.
5. Remove from heat, and as it is hot, pour it into the pan, and spread it evenly. Fold the edges of the phyllo over the custard.
6. Take the remaining ten phyllo sheets, brush each one with ghee, and layer them on top of the custard. Tuck the edges and make them neat.
7. Lightly score the galaktoboureko into serving portions (the knife should not reach all the way down). Bake for about 1 hour, until the top is golden brown.
8. Take the galaktoboureko out of the oven and immediately pour the cold syrup all over the phyllo sheets with a ladle.Use all the syrup.
9. Let the galaktoboureko cool, cut and serve. It is best enjoyed at room temperature. Store in the refrigerator for one week.