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Good morning my friends, today I decide to create a classic traditional Greek dessert that I am pretty sure everyone loves it

Wanna know how to do this ??? Follow me

Ingredients

1 packet of crust sheet
200 grams. melted butter

For the cream

2 liters of fresh milk
200 grams of sugar
4 eggs
2 yolks
zest of 1 lemon whole
200 grams of fine semolina
Two vanilla
1 cinnamon stick
60 grams of butter

For the syrup
700 grams. sugar
500 grams of water
1 cinnamon stick
2 squeezed lemon cups

Preparation

We first prepare the fluffy and shaky cream and the syrup, to give them time to cool.

For the syrup

Put all the ingredients for the syrup in a saucepan and stir until it boils.

Do not stir again from the time it boils.

Let it simmer for about 5 minutes on medium heat from the time it boils.

It should boil for 5΄. We measure the boiling time from the time it starts to boil.

Remove the lemon cups and leave to cool.

For the cream

We keep 1 cup. of whole milk and half the sugar.

Put the rest of the milk, the rest of the sugar, the cinnamon and the lemon zest in a saucepan to heat and let out the aromas of lemon and cinnamon.

In a deep bowl, add the eggs and yolks and beat with a hand mixer, to fluff for a few minutes.

With a good beating of the eggs, their smell is eliminated.

Add the rest of the sugar and continue beating for a few minutes until the sugar has melted well. Finally add the vanilla.

Add the semolina to the eggs as well as the 1 cup. milk we kept.

Take some hot milk (2 cups) from the pot and pour it into the bowl with the egg mixture, stirring, to heat the eggs a little and dilute. Pour the contents of the bowl all together, into the pot with the hot milk and stir with a wire or wooden spoon for a few minutes until the cream sets.

Once it sets, remove from the heat and add the butter, stirring to melt. Remove the cinnamon.

Cover the cream with a film that touches its surface and leave it to cool.

Heat the 200 grams of butter in a saucepan (just to melt, not to burn) and let it cool a bit and reach the stage where it begins to coagulate.
Butter a round pan (36 cm or 38 cm) or an elongated pan (38 × 28 cm). Spread 7 sheets of crust radially, buttering them one by one and making sure that there are enough left over from the edge of the pan.
Pour the cream on the spread sheets. Turn inwards on the cream, the protruding leaves and spread the remaining 5 leaves on top, buttering them one by one.
With a soft spatula, insert the edges of the leaves that protrude under the milk pudding.
Cut the cake into pieces on the surface. Pour over the rest of the melted butter, so that it sucks in the scratches. Sprinkle the leaves on the surface with a little water so that they do not rise during baking. Bake at 180 degrees C on the heating elements, on the last grill, for about 1 hour, until the sheet is well browned.
Alternatively, bake the milk pudding in the air, at 160 degrees C, on the middle grill for about 50 minutes until the milk pudding is golden brown. Remove the easy milk pudding from the oven and pour the cold syrup over it little by little.

Wait for the grandmother's hot milk pudding to cool well and then cut it for serving. If we cut it while it is still hot, it will get liquids in the pan.
Alternatively, let the milk pudding cool well and then syrup it, with the hot syrup.
The secrets of success for a perfect milk pudding are the right syrup

Hard mode of cooking today

Stay safe and healthy my friends and take care of your people

My best wishes from Greece

Ps I am waiting for your comments if you try this