INGREDIENTS
- 3 1/2 cups milk
- 1/2 cup white sugar
- 2/3 cup plain flour
- 2 tablespoons cornflour
- 1 tablespoon vanilla sugar
- 1 tablespoon vanilla essence
- 4 egg yolks
- 1 lemon, rind finely grated
- 14 sheets filo pastry
- 150g unsalted butter, melted
- 2 tablespoons cinnamon sugar (see note)
METHOD
Step 1
Combine 3 cups milk and white sugar in a saucepan over medium-high heat. Bring to the boil. Remove from heat.
Step 2
Combine plain flour, cornflour, vanilla sugar, vanilla essence, egg yolks and remaining 1/2 cup milk in a bowl. Whisk to form a paste. Slowly add hot milk mixture, whisking constantly, until smooth. Return custard to saucepan. Cook, stirring with a wooden spoon, over low heat for 10 minutes or until thickened. Do not boil. Remove from heat. Add lemon rind. Pour custard into a heatproof bowl. Cover surface with plastic wrap and refrigerate for 3 hours or until cold.