Homemade Galaktoboureko: the recipe to make it creamy inside and crispy on the outside

Ingredients: 

450 g of phyllo dough 

250 g of butter

800 g of milk 

335 g of cream 

100 g of semolina flour 

25 g of corn flour 

2 medium-sized eggs 

270 g of sugar 

2 vanillin 

60 g of butter

1 tbsp of honey

Directions: 

1. Pour water and sugar in a pot and bring to a boil to make a syrup.

2. Turn off the stove and add honey. 

3. Now mix milk, cream, sugar, corn flour, eggs in a large pot. 

4. Cook on the stove, then add butter and vanillin and stir until it thickens. 

5. Now melt butter in a saucepan. 

6. Butter the bottom of a tray and layer some phyllo dough sheets. 

7. Fill with milk cream from before and cover with more dough. 

8. Brush the surface with melted butter. 

9. Refrigerate for 5-10 minutes. 

10. Cut the top and bake for 1 hour and 30 minutes. 

11. Now pour the syrup all over the cake.