Baked Semolina Custard With A Lemon Honey Glaze

Preheat oven to 350 degrees F.

Set racks in lower third of oven.

In a medium saucepan, combine semolina, sugar, pulp from scraped vanilla bean and milk. Stir continuously until mixture comes to a boil and thickens, about 15 minutes. Remove from heat and while stirring add grated lemon zest and eggs. Let cool for 10 minutes.

Phyllo sheets can dry out quickly so remove the number of sheets you will need and set them to the side covered with a damp kitchen towel to provide moisture. Rewrap the phyllo you are not using and refrigerate or refreeze it. Butter each leaf of phyllo individually. Stack the first 8 sheets on the bottom of a rectangular pan. Pour in cooled custard. Butter another 8 sheets and arrange them one over the other on top of the custard. Make several cuts with a knife through all layers of the phyllo sheets to allow steam to escape. Bake for 40 to 45 minutes until golden and custard has puffed.

Put all glaze ingredients into a saucepan. Bring to a boil and simmer gently until slightly thickened and reduced by about on quarter. Cool slightly. Poor warm syrup over cooled custard. Adjust the quantity of syrup to your liking. Sprinkle with cinnamon.