Galaktoboureko (custard filled pastry) with Kataifi

FOR THE SYRUP

1. In a saucepan at high heat, add the water, the sugar, 1 stick of cinnamon,the lemon peel (not the white part), the honey and wait for the sugar to dissolve for about 5-7 minutes.
2. When the sugar is dissolved, remove from the stove, stir well and let the syrup cool down.

FOR THE CREAM

1. In a pot at low heat add the milk, half of the sugar, the semolina, 1 tsp. vanilla extract, the heavy cream.
2. Mix with a hand whip until the cream thickens, about 3-4 minutes.
3. When the hand whip creates marks on the mixture, the mixture has been thickened and it is ready.
4. Remove from heat and pour 50 gr. butter and continue stirring with the hand whip until the butter is completely dissolved.
5. Add the salt and 1 tsp. vanilla extract and stir smoothly. Leave aside for a while.
6. Put the eggs and the rest of the sugar in the mixer work-bowl.
7. Mix with the wire whip for 5 minutes at high speed until the eggs are fluffy and homogenized with sugar.
8. With a ladle or a rubber spatula, remove 1 full spoonful of the egg mixture and add it to the saucepan with the cream.
9. Stir in order for the ingredients to be mixed together and then add the whole mixture of the saucepan (our cream) to the egg mixture.
10. Stir with gentle circular movements to preserve the volume of cream and let it cool.

FOR THE SWEET

1. Preheat the oven to 160° C in fan mode.
2. Melt the butter in the microwave for 1.5 minutes at 800 watts or in a small pot.
3. Then, scrape well the kataifi (for about 3-4 minutes)
4. Butter, with some of the melted butter, a round baking pan with a diameter of 28 cm.
5. Put a little more than the half of the kataifi into the pan, taking care that there is pastry even in the edge of the baking pan.
6. Sprinkle with half of the butter without touching the kataifi with the brush.
7. Add the cream using a rubber spatula, and spread to cover the entire surface.
8. Put the rest of the kataifi on top and push well (shape in the edges).
9. Finally, sprinkle with the remaining butter.
10. Bake in the oven for 1 hour.
11. After 1 hour, remove from the oven, turn the kataifi upside down to another baking pan (of the same diameter) or if it is possible to the same pan and bake for another 1 hour.
12. When it is ready, remove it from the oven and put the cold syrup on the hot sweet.
13. Leave it about 30 minutes to get to room temperature and serve.