Different varieties of the cream, based on semolina and now cornflouer.
1 egg room temp
1 egg yolk room temp
1/4 cup sugar
1 1/2 cups whole milk
1/4 cup semolina (farina)
1/2 cup butter, cut into bits
2 teaspoons lemon juice
1 lemon zest
1/2 teaspoon vanilla extract
8-10 phyllo pastry
1/2 cup melted butter
icing sugar and cinnamon
Beat eggs until frothy; beat in sugar until thick and foamy (4 min)
Heat milk in a medium pot until hot (not boiling)
Remove from heat and whisk into eggs mixture in a thin stream until all milk is used
Pour the mixture back into the pot and set on medium-low heat; cook, stirring, for about 3-4 minutes
Gradually sprinkle in semolina, letting it flow out of your hand in a thin stream; add a pinch of salt
Reduce the heat to low and continue to cook until thick and smooth (5-6 minutes). Whisk in pieces of butter incorporating completely.
When cool, stir in lemon juice and lemon and vanilla
Preheat oven 350º F
Unroll the phyllo and assemble it like other recipes. Bake for 30-40 min.