1 quart whole milk
1/4 cup butter
1/3 cup farina
1 1/2 cups sugar
2 t vanilla
1 pkg phyllo dough
2 cups sugar
2 cups water
Juice of half a lemon
Boil sugar and water and lemon together. Boil over medium heat ten to 15 minutes. Remove from heat and set aside to cool.
Heat milk and butter in a heavy pan until milk is scalding and butter is melted. Slowly stir in farina, stirring
constantly over medium heat until thickened, and coats the back of a wooden spoon, about 5 to 8 minutes.
Remove from heat and stir in sugar. Set aside to cool. Beat eggs until thick and lemon colored, add vanilla. Slowly
beat into farina mixture.
Thaw phyllo according to package directions.
Brush a 9x13 " pan with butter, using half of the package of phyllo for the bottom. begin by layering one sheet of phyllo at a time, brushing butter on each sheet. When you have almost layered half the sheets drape two sheets of phyllo so they extrend half in the pan and half out of the pan horizontally. Pour in the custard mixture smoothing the surface with a spatula. Fold the phyllo sheet flaps in over the custard layer. Using the other half of the phyllo, layer one sheet at a time, brushing butter on each sheet. Before baking score the top layer of phyllo making sure not to puncture the custard.
Bake in a preheated oven 350 degrees for 50 to 60 minutes or until a knifein the center of custard comes out clean.
Once the galaktoboureko is done, ladle cold syrup over the top a little at a time , allowing syrup to be absorbed.