a bit fiddly but so very egg custardy and served with lemon syrup :)
- 3 oz unsalted butter
- 3 free-range eggs, separated
- 4 oz golden caster sugar
- 1 tsp vanilla extract
- 3 oz semolina
- 1 1/4 pint full-fat milk, warmed
- 7 sheets filo pastry
Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a 20cm/8in springform cake tin.
In a large bowl, whisk together the egg yolks, golden caster sugar and vanilla extract with an electric whisk until pale and creamy. Gradually beat in the semolina and the warmed milk. Put this mixture into a clean pan and cook over a low heat for up to 10 minutes until thickened, stirring constantly.
In a clean bowl, whisk the egg whites using an electric whisk until stiff but not dry peaks form when the whisk is removed. Loosen the semolina custard with a spoonful of the egg whites, then fold in the rest.
Brush each sheet of filo pastry with the melted butter and lay in the springform tin, alternating the direction the excess will drape over the sides (don’t trim it off), use 6 sheets.
Pour the custard mixture into the pastry-lined tin and fold the overhanging sheets over the top, tucking in the ends. Place the final sheet of filo, buttered and folded in half, on top. Tuck in the sides and butter the top.
Bake for 45–50 minutes until the custard mixture has set. Check after 30 minutes and cover with foil if the top is getting too brown.
Lemon syrup
· ¼ cup water
· 75 g sugar
· 1 lemon, zested and juiced
To make the syrup, place the water, sugar, lemon zest and juice in a saucepan over low heat. Stir with a wooden spoon to dissolve the sugar, then gently bring to the boil. Reduce heat and simmer for 15 minutes. Leave to cool.
