Galaktoboureko

Method

Heat the milk and cream together until just below boiling. In a separate bowl, whisk the egg yolks with caster sugar until pale, then whisk in the cornflour. Slowly pour the hot milk into the egg mixture whilst whisking constantly to avoid lumps, then return to the pan and cook over medium heat, stirring frequently, until it thickens into a custard (about 5-7 minutes). Remove from heat, stir in vanilla, and let cool slightly. Melt the butter and brush a 9x13 inch baking tin generously. Layer 4 sheets of filo, brushing each with melted butter, then spread the cooled custard evenly over the top. Layer the remaining 4 filo sheets on top, brushing each with butter, then score the surface into diamond or square portions. Bake at 180°C for 35-40 minutes until golden brown. Meanwhile, make the syrup by combining water, sugar, honey, cinnamon stick, cloves, and lemon zest in a saucepan; bring to a boil, simmer for 10 minutes, then remove from heat and discard spices. Pour the hot syrup over the hot galaktoboureko as soon as it comes from the oven and allow it to cool completely before serving.