1 packet sheet Beirut or crust
150 grams. fresh butter (for the leaves) fused
For the cream
2 liters of fresh milk
6 egg yolks
100 grams. semolina https://plus.google.com/113934781003418945610/about
100 grams. coarse semolina
2 tablespoons fresh butter
200 grams. sugar
For the syrup
700 grams. sugar
1/2 liter of water
1 cinnamon stick
2 lemonokoupes juiced
For the cream : Put the milk and sugar in a saucepan to heat. In a bowl add the eggs and yolks and beat. Put the fine and coarse semolina them and mix with wire. added vanilla. We get a little warm milk (2 cups. Tea) and pour in egg mixture, stirring to warm little eggs. All together then pour into the pot with the milk and stir a few minutes until the cream thickens . After thickens, remove from the heat and add the butter and stir.
Butter a baking dish 34 or 36 cm Spread radially 9 buttering the sheets one by one (basting with butter) and make sure to abound quite out of the pan. Pour the cream clad in sheets. We turn inward protruding leaves and poured over the rest, buttered. With spatula drive into the bottom edges of the custard.
We engrave the sweet pieces. Drizzle with remaining butter scratches. Sprinkle with a little water leaves the surface of the custard and bake at 180oC in resistors, the bottom shelf for about 1 hour, browned well. Allow the cake to cool thoroughly and then the syrup.
For the syrup: Put all ingredients in a saucepan and stir until boil. Do not stir again when it starts to boil! Allow to simmer for about 8. Remove the syrup lemonokoupes and sweet.
Note: If you use sheet Beirut is about 14 sheets. If you use phyllo, is about 11 sheets. Whatever you put the sheet, remember to keep 4.5 sheets to cover it in custard.