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INGREDIENTS:

Yield: 20 servings
 
      6 cups        Milk
      1 cup          Fine semolina
      3 1/2 tb     Cornstarch
      3 cup         Granulated sugar
      1/4 tsp      Kosher Salt
      6              Eggs
      1 tsp         Vanilla extract; opt
      1 tb          Butter
     12             fillo sheets
    3/4 cup      Butter; melted & hot
      1 cup        Water
      1              Lemon or orange (zest only)
      2 tb         brandy   (opt.)
 
  1.) In a heavy-bottomed, 3-quart saucepan, bring the milk gradually to a
  boil; do not allow it to scorch. 
 
  2.)Meanwhile, sift the semolina,  cornstarch, 1 cup of the sugar, 
  and salt together and gradually add to the boiling milk, stirring constantly 
  with a wooden spoon.  Cook slowly over medium heat until the mixture 
  thickens and comes to a full boil, then remove from the heat. 

  3.) Beat the eggs on high speed of an electric mixer. Gradually add 
  1/2 cup sugar and continue beating until very thick and fluffy, 
  about 10 minutes, then add the vanilla. Stirring constantly, add eggs 
  to the hot pudding. Partially cover the pan and allow to cool.  

  4.) Butter a 9 x 12 x 3-inch baking pan and cover
  the bottom with 7 sheets of the filo, brushing butter generously
  between each and making sure that a few sheets come up the pan sides.
  Pour the custard into the pan over the filo. Cover with the 5
  remaining sheets, brushing butter between each and on the surface.
  With the tip of a very sharp knife, score the top filo sheets into
  square or diamond shapes, being careful not to score as deeply as the
  custard. 
  
  5.)  Bake on the center rack of a moderate (350 F) oven for 40 to
  45 minutes, until crisp and golden chestnut in color and the custard
  is firm. Meanwhile, boil the remaining 1-1/2 cups sugar with the
  water and lemon or orange peel for 5 minutes.  

  6.)  Add the brandy , if desired, and set aside. Remove 
  the galaktoboureko from the oven and set on a cake rack.  Spoon 
  the hot syrup over the entire galaktoboureko, particularly the edges. 
  Cool thoroughly before cutting and serving.  Refigerate.

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